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The Palomino must destined for Solera 1847 comes from the first press off the continuous presses so as to abtain slightly more structure and body. Following fermentation to between 11% and 12% alc the wine is fortified to 18% alc and then enters the Oloroso solera. An empty space of 100liters is left in the casks so that wine has a large surface area in contact with the oxygen and therefore undergoes complete oxidization. The Pedro Ximenez grape undergoes a strong press similar to olive oil production. The must the begins to ferment although stops at around 7% alc due to sugar stress. At this time the wine is fortified to 15% alc and then enters into the Pedro Ximenez solera. Ater aging separately of more of less 4 years the two grapes varieties are blended , 75% Palomino and 25% Pedro Ximenez. The blend then enters into the Solera 1847 where is will spend a further 4 years.

WineMakers Notes

Solera 1847 shows a dark intense mahogany colour due to the addition of Pedro Ximenez . On The nose aromas of raisins , vanilla , oak and slight hints of hazelnuts. On the palate a delicate wine with a smooth reminder of dates and raisins finishing with touches of caramel and oak and a subtle note of nuts.

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