Winery Equipo NavazosLa Bota 76 de Pedro 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 La Bota 76 de Pedro Ximénez from the Winery Equipo Navazos
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Bota 76 de Pedro Ximénez of Winery Equipo Navazos in the region of Andalousie is a powerful mainly marked by the residual sugar.
Food and wine pairings with La Bota 76 de Pedro Ximénez
Pairings that work perfectly with La Bota 76 de Pedro Ximénez
Original food and wine pairings with La Bota 76 de Pedro Ximénez
The La Bota 76 de Pedro Ximénez of Winery Equipo Navazos matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of pancakes or green salad with nuts, figs and roquefort cheese.
Details and technical informations about Winery Equipo Navazos's La Bota 76 de Pedro Ximénez.
Discover the grape variety: Select
Simple, fresh dry whites with a pale golden robe, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet, rustic profile. Preserved in a few ampelographic collections for its heritage value, this ancient variety has virtually disappeared from commercial cultivation and is studied for its genetic and historical interest.
Informations about the Winery Equipo Navazos
The Winery Equipo Navazos is one of of the world's great estates. It offers 53 wines for sale in the of Jerez-Xérès-Sherry to come and discover on site or to buy online.
The wine region of Jerez-Xérès-Sherry
Global cradle of Andalusian Sherry, albariza soils (white calcareous marls) over ~7,000 ha around Jerez. Signature Palomino Fino under flor veil gives lively, saline Fino with signature notes of almond, yeast, green apple and a cutting iodine touch; more marine Manzanilla (Sanlúcar). Unveiled Oloroso in grand oxidation (walnut, caramel, tobacco, leather). Intense sweet black Pedro Ximénez (fig, raisin, coffee, molasses).
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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
