This wine comes from the youngest, sweet vintage wines of Toro Albala. Hand harvested and then left to dehydrate under the sun on straw mats for up to two weeks, concentrating the grapes sugars. The grapes are then pressed and tipped into fermentation vessels. Once balance has been achieved, the fermenting must is 'stunned' with a clear local brandy and siphoned into tanks. The palate glows with concentrated fig, honey and dried fruit notes and finishes with a warm, lingering sweet finish. Once opened, it can be drunk over several months.
This wine pairs beautifully with chocolate or try an intense blue cheese.
Varietal / Blend: Pedro Ximenez
Decant: Not necessary
Farming Practices: Conventional
Founded in 1844, Toro Albalá is arguably the best producer of Pedro Ximenez in the world today with the finest vineyard holdings in Montilla (the region for Pedro) and the oldest stocks.
Toro Albalá was the first Montilla producer to commercialize bottled, dessert-styled Pedro Ximénez (in 1970) and remains the world's only specialist in 100% vintage PX. Impeccable and authentic Fino, Amontillado and Oloroso, containing only the natural alcohol from fermentation, are also produced by the classic solera method. Bodegas Toro Albalá owns significant vineyard acreage in Aguilar de la Frontera and Moriles; planted exclusively to Pedro Ximénez vines that are planted in the chalky-white, albariza soils.
Grapes from the older bush vines are destined for the vintage dessert wines, whereas newer wire-trained vineyards provide fresher fruit with brighter acids for the production of the dryer styles. These are all wonderful wines, full of character and power. The sweet Pedro’s have to be tasted to be believed and the prices speak for themselves.