Pedro Ximénez Viejo Callejuela

Vineyard on the brownest soils of Pago Callejuela, from a young plantation (2016) of only 0.6 ha. The grapes are harvested at optimum ripeness and transferred to the cellar where they are selected berry by berry for carbonic maceration in stainless steel tanks. When the fermentation begins and becomes tumultuous, 8% alcohol is added, which slows down the fermentation, reaching 15º in about 3 weeks, moving the lees 3 times a day. The wine is devatted and pressed, then transferred to stainless steel tanks for 3 months, followed by 6 months in French oak barrels. The acidity remains (6gr/litre), so that the wine, despite its sweetness (as fermentation has stopped), has a lot of freshness due to the acidity, which makes it very easy to drink and enjoy now in a few years. Contains sulphites.