Sweet wine

Sun-dried Muscat grapes, passerillage. Aged in Solera.

Produced exclusively with Pedro Ximénez grapes. Elegant, with an intense old wood aroma and other noble aromas, well-balanced, aged in a 15 years long oxidative Criadera and Solera system. Unlike the Sherry-wines the wines of Montilla-Moriles are never fortified with extra alcohol.

Exceptional in every sense of the word. No other estate makes this type of wine: a dry late harvest Pedro Ximenez with only 12,5° alcohol.

A sweet muscatel with natural residual sugar (no alcohol is added), Pizarroso is representative of its soils of shale/slate (pizarra). The name of the estate (Bentomiz) comes from the mountain top in front of the vineyard (altitude: 500 m).

A sweet muscatel with natural residual sugar (no alcohol is added), Pizarroso is representative of its soils of shale/slate (pizarra). The name of the estate (Bentomiz) comes from the mountain top in front of the vineyard (altitude: 500 m).

A traditional Oloroso. "Oloroso" (from the Spanish Olor, odour, aroma) refers to a type of Sherry that is very fragrant and well matured.

Traditionally, the word 'amontillado' refers here to the colour of the wines produced in Montilla, near Cordoba (the cradle of the oxidative PX). This wine begins its ageing under the 'flor" (a veil of yeasts) then finishes it in the oxidative mode. Hence its distinctive color And this is undoubtedly a traditional Amontillado.

This exceptional sherry-blend contains a 1918 Solera PX and a 1964 PX Oloroso!

P.X. is the abbreviation for Pedro Ximenez = Pieter Siemens; vines left by him in the 15th century in Andalucia were named after him. The Don PX is an example of how far one can go in residual sugar content with this grape.

Sun-dried Muscat grapes, passerillage. Aged in Solera.

Sweet wines have been made for centuries in the Priorat. Nus is a modern version of the Rancio-Dolç.