Mycket begr\u00e4nsad upplaga fr\u00e5n Ximenez Spinola – endast 3000 flaskor. H\u00e4r anv\u00e4nds 100 % Pedro Ximenez-druvor och Ximenez Spinola \u00e4r den enda producenten som g\u00f6r det. Torkningsprocessen tar flera dagar tills druvorna har sin ideala sockerhalt. Fr\u00e5n dem pressas ett s\u00f6tt vin som blir sherry. Den \u00e4r p\u00e5 den s\u00f6ta sidan, men ocks\u00e5 med en viss torrhet och med m\u00e5nga subtila nyanser, en l\u00e4tt beska och fruktiga toner.<\/p>\n
Det som \u00e4r ganska exceptionellt med Spinola Brandy Criaderas \u00e4r anv\u00e4ndningen av kastanjefat under lagring. Fram till det spanska inb\u00f6rdeskriget 1939 fanns det en tradition att anv\u00e4nda kastanjefat i Spanien, men n\u00e4r en stor del av skogsomr\u00e5dena avverkades under kriget gick tunnbindarna sedan alltmer \u00f6ver till att anv\u00e4nda amerikansk ek, och slutade s\u00e5 sm\u00e5ningom helt med kastanj. tr\u00e4d. Faten p\u00e5 Bodegas Spinola \u00e4r alla minst 70 \u00e5r gamla och sl\u00e4pper d\u00e4rf\u00f6r endast en ytterst begr\u00e4nsad m\u00e4ngd tannin, vilket bidrar till att ge br\u00e4nnvinet en rundare och mjukare smak.<\/p>\n
Om Bodegas Xim\u00e9nez-Sp\u00ednola
\nDet var Phelipe Zarzana Sp\u00ednola som 1729 grundade Zarzana-Sp\u00ednola, som idag \u00e4r k\u00e4nt som Xim\u00e9nez-Sp\u00ednola, med syftet att uteslutande odla Pedro Xim\u00e9nez. \u00c4n idag \u00e4r det bara druvan Pedro-Xim\u00e9nez som produceras p\u00e5 Xim\u00e9nez-Sp\u00ednola, och vinet lagras p\u00e5 500 liters ekfat, \u00e4ven k\u00e4nda som Jerez exportfat. Xim\u00e9nez-Sp\u00ednola genomf\u00f6r dock \u00e4ven nya \u00e5tg\u00e4rder, t.ex. de \u00e4r de enda i sitt distrikt som provar en sen sk\u00f6rd ut\u00f6ver den traditionella sherryn.<\/p>\n","protected":false},"excerpt":{"rendered":"
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