Winery Toro Albalá - Don PX Pedro Ximenez

Winery Toro AlbaláDon PX Pedro Ximenez

Natural sweet wine of Unknow region
4.3
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Don PX Pedro Ximenez of Winery Toro Albalá is a natural sweet wine from the region of Unknow region.
This wine generally goes well with
The Don PX Pedro Ximenez of the Winery Toro Albalá is in the top 20 of wines of Unknow region.

Details and technical informations about Winery Toro Albalá's Don PX Pedro Ximenez.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Cabernet-Cubin

An intraspecific cross between Limberger and Cabernet Sauvignon obtained in 1970 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in Germany, Italy and the United Kingdom, but is virtually unknown in France.

Last vintages of this wine

Don PX Pedro Ximenez - 2012
In the top 20 of of Unknow region wines
Average rating: 4.411110

The best vintages of Don PX Pedro Ximenez from Winery Toro Albalá are 2012

Informations about the Winery Toro Albalá

The winery offers 42 different wines.
Its wines get an average rating of 4.3.
It is in the top 15 of the best estates in the region
It is located in Région inconnue

The Winery Toro Albalá is one of of the world's great estates. It offers 36 wines for sale in the of Unknow region to come and discover on site or to buy online.

Top wine Unknow region
In the top 25 of of Unknow region wines
In the top 2000 of natural sweet wines
In the top 150000 wines of the world

The wine region of Unknow region

This is not a known wine region.

News related to this wine

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The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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