Once harvested the Pedro Ximenez grapes are left out in the Andalusian sunshine for about 10 days until they become almost raisin. Ageing is by oxidation process in W&H Collection Criaderas and Soleras for a minimum of 12 years. Dark mahogany colour, high density. Deep aroma of raisins and figs. Mouth-wateringly luscious, smooth and velvety, very rich and sweet (380g/ltr sugar content) with a delightfully long aftertaste.