Winery Hacienda BoloniaFiligrana Solera Pedro Ximenez Organic
White wine
This wine generally goes well with blue cheese and sweet desserts.
Food and wine pairings with Filigrana Solera Pedro Ximenez Organic
Pairings that work perfectly with Filigrana Solera Pedro Ximenez Organic
Original food and wine pairings with Filigrana Solera Pedro Ximenez Organic
The Filigrana Solera Pedro Ximenez Organic of Winery Hacienda Bolonia matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of apple pie or croque monsieur with 4 cheeses.
Details and technical informations about Winery Hacienda Bolonia's Filigrana Solera Pedro Ximenez Organic.
Discover the grape variety: Vijariego Negro
Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), soft spices and characteristic smoky volcanic notes. Distinctively insular profile. Preserved for its heritage value, it is part of the native Canarian grapes under study and embodies Atlantic island identity. Native Spanish black grape of the Canary Islands, grown mainly on Tenerife, recently rediscovered.
Informations about the Winery Hacienda Bolonia
The Winery Hacienda Bolonia is one of of the world's greatest estates. It offers 2 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: Paille (wine of)
A sweet wine obtained by passerillage after harvesting bunches of grapes placed on racks or hung in well-ventilated premises.
