About the wine
100% Pedro Ximénez. The grapes are picked and partially dried for 6-8 days, attaining up to 550g/L of sugar. A gentle pressing is followed by fermentation to about 2-4% ABV; whereupon the yeasts die off early due to the very high sugar content. The wine is fortified and aged in a solera system of American oak barrels for 4 to 6 years.
The Gran Barquero PX is not only the definitive benchmark for Pedro Ximénez sweet wine but also a symbol of quality worldwide. Its extraordinary expression is the key. Bright, dense, very dark to the eye, its appearance leads to a plethora of complex, deep aromas, reminiscent of plums and dried figs, coffee, cocoa, exotic woods. And the palate! Warm, persistent, structured, with the enveloping but fresh sweetness of the finest PX. Impressive.
About the producer
Pérez Barquero was established back in 1905 within the historic town of Montilla, south of Córdoba and in 1985 the winery was purchased by Rafael Córdoba. Montilla-Moriles is a Spanish DO located in the south of the province of Córdoba and is bounded by the rivers Genil to the east, Guadajoz to the west, and Guadalquivir to the north, and the Subbetic Range of mountains to the south.
Pérez Barquero own almost 100 hectares of vineyards all located in the highest quality zones of the Sierra de Montilla and Moriles Alto, on chalky soils. The majority of plantings are Pedro Ximénez (PX), indigenous to the Rin valley. The pressing house is located near the vineyards; as the ambient temperature can reach almost 38°C during harvest, maintaining freshness in the grapes is key. It is traditional in Montilla-Moriles to use 6000L amphoras called tinajas, and Pérez Barquero use cement tinajas. Fermentation begins in stainless steel tanks, but there is still about 5% residual sugar when the wine is moved to the tinajas. It is here that the wine finishes its alcoholic and malolactic fermentation, and where a layer of flor first develops.
Pérez Barquero’s 350 tinajas are stored in a large two storey room with high ceilings and open windows to control the temperatures. The wine ferments on indigenous yeasts; very important in order to fully ferment these high sugar/ high alcohol wines. These natural yeasts develop into the flor which gives these wines their particular character whereafter they continue to ferment naturally to 15- 16% ABV. The wine then rests in tinajas for one year, from September through to September. After one year the wines are moved to 500L double tapered American oak barrels known as sherry butts. Fino is raised in a solera system in a cooler temperaturecontrolled cellar than other wines. Oloroso and PX are also raised in a solera system but aged in warmer cellars with a great deal of air contact.