Winery Cruz CondePedro Ximénez
Natural sweet wine
In the mouth this natural sweet wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with blue cheese and sweet desserts.
Taste structure of the Pedro Ximénez from the Winery Cruz Conde
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pedro Ximénez of Winery Cruz Conde in the region of Andalousie is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the Pedro Ximénez of Winery Cruz Conde in the region of Andalousie often reveals types of flavors of non oak, oak or black fruit and sometimes also flavors of dried fruit.
Food and wine pairings with Pedro Ximénez
Pairings that work perfectly with Pedro Ximénez
Original food and wine pairings with Pedro Ximénez
The Pedro Ximénez of Winery Cruz Conde matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of homemade cookies or trout with blue cheese sauce.
Details and technical informations about Winery Cruz Conde's Pedro Ximénez.
Discover the grape variety: Nielluccio
Structured and elegant reds with a deep ruby colour, firm tannins and lively acidity, on aromas of cherry, plum, garrigue, Mediterranean herbs (myrtle, rosemary), spices and balsamic notes. Fine ageing potential. The absolute star of Patrimonio AOC on the clay-limestone marls of northern Corsica, a pillar of Ajaccio AOC and the island's reds. Genetically identical to Tuscan Sangiovese, brought to Corsica in the 18th century by the Genoese.
Last vintages of this wine
The best vintages of Pedro Ximénez from Winery Cruz Conde are 0
Informations about the Winery Cruz Conde
The Winery Cruz Conde is one of of the world's greatest estates. It offers 23 wines for sale in the of Montilla-Moriles to come and discover on site or to buy online.
The wine region of Montilla-Moriles
Andalusian DO south of Córdoba, long confused with neighboring Jerez. Pedro Ximénez signature king grape: harvested fully ripe then sun-dried (soleo). Sweet liquoroso signature wines with signature notes of raisin, dried fig, date, caramel, coffee, licorice, dark chocolate and balsamic hint, unctuous long palate — the densest PX dessert wine in the world. Also dry solera versions (Fino, Amontillado, Oloroso).
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Gourmet
Unproductive shoot growing on the trunk of the vine.
