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Ximenez-Spinola 是西班牙唯一，也是全世界唯一專門以 Pedro Ximenez 葡萄釀酒的酒莊。甚至獲得了西班牙當局的認可，授予Pedro Ximénez Varietal Denomination of Own Accreditation，以品種名稱獲得認證。
自 1729 年以來，這個葡萄種植家族一直以3個原則釀酒，它們是「時間、耐心和自我批評」。從那時起，這理念代代相傳，現在由來到Jose Antonio Zarzana的手上，發展出一家規模不大但非常高質的酒莊。
西班牙Jerez de la Frontera
葡萄汁液與果皮一起放入300公升的橡木桶，然後每天在桶內添加 30 公升，因此稱為慢速發酵，讓酵母每天能夠吸收所有糖分，轉化成乾白葡萄酒。浸渣陳年6個月，達至複雜的結構。
Ximenez-Spinola is the only cellar in Spain and in the world specializes in grapes from the variety 'Pedro Ximenez', which obtaining the recognition of the Spanish authorities with the concession of the “Pedro Ximénez Varietal Denomination of Own Accreditation”.
Since 1729, this viticulture family had cleared three ingredients to make their wines. They are 'time, patience and self-criticism'. Since then, that philosophy has been passed from generation to generation to lead on Jose Antonio Zarzana, follower of a modest company in quantity but big in quality.
Today, they own 16 hectares of vine, grown organically (albeit without official certificates). As Ximénez-Spínola dries most of its grapes in the sun (a system called Soleo), they lose around 70% of the weight of the grapes along the way and obtain a mere 200 litres of must from one ton of grapes.
Jerez de la Frontera, Spain
Country of Origin:
Harvested by hand. Made with grapes that are picked overripe after 21 days on the vine. Soft pressing, with yields per ton of fresh grape less than 600 liters of freshly pressed must.
Then it is introduced with its skins into 300-liter Oak barrels, adding 30 liters every day to each barrel-hence it is called Slow Fermentation -- so that the yeasts finish with all the sugars daily and leave the it came totally dry. Aged on lees for six months reaching a very complex structure.
Color: intense gold color with greenish iridescence and glyceric notes when the glass is rotated.
Aroma: it is marked by French Oak that is attenuated with notes of raisins and dried plums. There are no stridency, but harmony of all the elements.
Taste: the non-existent alcoholic sensation is surprising despite its 14%. From the point of acidity to the aftertaste of wood and ripe fruit, they are persistent and full of fullness.