The Pedro Ximenez grape undergoes a strong press due to its dry state similar to
olive oil production. The must then begins to ferment although stops at around 7%
alcohol due to sugar stress. At this time the wine is fortified to 15% alcohol and
then enters into the Nectar solera. The wine remains in cask for an average of 8
years following the traditional Solera system.
GONZALEZ BYASS NECTAR PEDRO XIMENEZ SHERRY
Nectar shows an intense ebony colour with iodine
tones and intense legs due to high sugar content. On
the nose rich aromas of fruits such as raisins, figs and
dates accompanied by honey, syrup and fruit preserve.
On the palate velvety and smooth with good acidity
which alleviates the sweetness. Long and flavourful
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