Ximenez-Spinola 是在西班牙唯一，也是全世界唯一專門以Pedro Ximenez葡萄釀酒的酒莊。
“尋找起源...”
沒有人會想像Pedro Ximénez葡萄可以釀出如此低甜度的干酒。更別提這會是Pedro Ximénez葡萄最具表現力的釀法之一。葡萄酒的品質和收結取決於優質風土。此酒就是一切的開始。
產區：
西班牙 Jerez de la Frontera
產地：
西班牙
種類：
白葡萄酒
葡萄品種：
100% Pedro Ximénez
釀造：
人手收成，採用比平常遲21天的收割時間，葡萄特別成熟。
陳年：
從每噸新鮮葡萄軟壓榨出不到600升汁液。連皮注入300升法國橡木桶中，每天向桶中添加30升 - 故名“慢發酵”，使酵母每天可清除掉所有糖分，使葡萄酒保持於dry水平。由於Pedro Ximénez葡萄保持糖分的效能，這種發酵法尤其困難。
連酒糟在橡木桶中輕柔地陳釀六個月，達至非常複雜的結構。過熟的葡萄具有濃郁的香氣和風味，極富表現力，其表現形式與任何其他葡萄酒都不相同，低產量和緩慢的生產過程具有特殊意義。結果是一款優質的陳年葡萄酒，其品質每年在瓶中的演變都在不斷提高，可以輕鬆超過15年，而且質量很高。
建議享用溫度：
7ºC - 12ºC
品酒筆記：
在瓶中的最初幾年，清澈而強烈的金黃色帶有綠色的虹彩。隨著時間的流逝，金色增強並保持清澈。
法國橡木的香氣帶有葡萄乾和李子乾的味道。和諧，帶獨特的天然芳香。
儘管酒精度達14%，但驚訝地不會發現到任何酒精感。酒體完整又十分刺激，從舌尖的酸度到收結的木材和成熟水果的餘味，具有持久性和豐富性。
Ximenez-Spinola is the only cellar in Spain and in the world specialises in grapes from the variety 'Pedro Ximenez'.
“Finding the origins...”
Nobody ever thought that making such a dry wine from Pedro Ximénez grape was possible. Nobody ever thought that this would possibly be one of the most expressive wine in a tasting. The qualities and finishing of a wine depend on the nobility of its origin. Here is where it all begins.
Region:
Jerez de la Frontera, Spain
Country of Origin:
Spain
Type:
White/Blanc (Still)
Grape Variety:
100% Pedro Ximénez
Vinification:
White wine 100% from Pedro Ximénez grape, which is overripe for 21 days in addition to the conventional harvest. It is collected by hand and transported in 15 kg. boxes to avoid damage to the fruit, already evolved and less compact than fresh grapes, but full of aromatic and sensitive concentrations.
Ageing:
It is milled in a soft winepress, with yields per tonne of fresh grape of less than 600 litres of pressed must. Immediately after milling, it is placed with its skins in 300 litre French Oak barrels, adding 30 litres each day to each barrel - hence the name Slow Fermentation - so that the yeasts finish off all the sugars daily and leave the wine completely dry. This total fermentation is especially difficult in the Pedro Ximénez variety, due to its known ability to maintain residual sugars.
The musts are aged on lees with gentle battonage for six months in Oak barrels, reaching a very complex structure. The overripe grape, with its concentration of aromas and flavours, is extraordinarily expressive and with manifestations different from those of any other wine, so that the low yields per tonne and the slowness of the process acquire meaning. The result is a great aged wine where the qualities improve every year its evolution in the bottle, which can easily exceed 15 years, with high levels of quality.
Ideal serving temperature:
7ºC - 12ºC
Tasting Notes:
VISUAL: During the first years of evolution in bottle, the visual phase is clean and intense gold with greenish iridescence and glyceric notes, when the glass is rotated. As time passes it is important to observe how the tonality of gold intensifies, always remaining clean.
NOSE: The nose is marked by the French Oak, which is attenuated with notes of raisins and dried plums. It lacks oxidation. There is no stridency, but harmony of all the elements. The natural aromatic characteristics are distinctly unique.
TASTE: In mouth, the non-existent alcoholic sensation, in spite of its 14 alcoholic content, is surprising. It is full-bodied and attacks all organoleptic perceivers, since from the tip of the acidity to the aftertaste of wood and ripe fruit, it is persistent and rich in plenitude.
