A prior selection is made in the vineyard of the highest quality grapes, working manual harvest in 15 kg boxes. Upon arrival at the winery, a second manual selection is carried out to discard those that do not meet the high standards for this wine. After this, destemming and gentle pressing are carried out, obtaining the first must, or yolk must, of high quality, which will be used for the production of this great wine. Subsequently, the must to make the 1670 Dulce PX Organic wine is statically racked for 48 hours as a prior step to alcoholic fermentation.
Once the must has been racked and only with the clean must, fermentation begins at a controlled temperature that ranges between 16-18ºC with native yeasts for 11-12 days in a 250 hl stainless steel tank.
To preserve the sweet balance of this 1670 Dulce PX Organic wine, fermentation is stopped by adding wine alcohol up to 15%Vol. After this, the organic arrope is added (direct heat reduction of Pedro Ximénez must), to finally, and after the filtration and clarification treatments, obtain a young wine, which will be left, for 24 months, aging in 250 liter barrels. American oak.
Once this period of time has passed, it is bottled in a half-liter Bordeaux bottle with a natural cork stopper.
A subtle, and delicious wine. Soft, glyceric and balanced.
We recommend the 1670 Dulce PX Organic wine as a dessert. To take with strong cheeses. Blue cheese. Foie. Pates. To be taken with biscuits and puff pastries. Also widely used for cocktails.