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A blend of terroirs: Carrascal (for body), Macharnudo (for finesse) and a touch of very old pedro ximenez sun-dried on mats which acts as a sweetener. It is this that brings the perceptible sweetness.
The ageing is oxidative, but there is never any flor (veil). In fact, from the outset, we choose the style we want to make and, with a view to producing an oloroso, we mute a little stronger to obtain 19.5% alcohol. Thus, with this degree, the flor cannot appear. The maturation lasts more than 20 years in a solera that was set up in 1842 and has never been interrupted since. There are 60 grams of sugar left.
Suggestions for accompaniment
Drink for yourself - Nut cake - Chocolate with almond slivers.
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