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Ximenez-Spinola 是在西班牙唯一，也是全世界唯一專門以 Pedro Ximenez (PX) 葡萄釀酒的酒莊。
自 1729 年，這個葡萄種植的家族，已通過了釀造成功甜酒的三大要求：時間、耐性和自我批判，而最重要的自我批判精神，是身為釀酒師可以把一升又一升的酒丟掉的重要原因。
西班牙 Jerez de la Frontera
人手收成，於10公斤廂內儲存以防止變壞。在太陽底下21天，慢速脫水，令果糖集中。於美國橡木桶發酵，再陳年 3 個月。
Ximenez-Spinola is the only cellar in Spain and in the world specialises in grapes from the variety 'Pedro Ximenez'.
Since 1729, this viticultures family had cleared three ingredients to make their sweet wines. They are 'time, patience and self-criticism'. Being the most important one the self criticism spirit which makes an oenologist capable to waste litres and litres of wine when he is not satisfied.
Thanks to this selective process, this company began to distil the wines that did not get the highest standard of quality and Ximenez-Spinola started its double identity as a producer of wines and spirits. Since then, that philosphy has been passed from generation to generation to lead on Jose Antonio Zarzana, follower of a modest company in quantity but big in quality.
Jerez de la Frontera, Spain
Hand harvested, stored in 10kg cases to prevent deterioration, The grapes must spend 21 days to expose to the sun, which dehydrates then slowly and gradually, concentrating the wine fructose characteristics of the strain.
Fermentation in American oak barrels then maintained 3 months in barrels.
Intense amber colour, clean and bright , with glyceric notes. On the nose, ripe grape, raisins, prunes with fermentative memories , without oxidation and almost no wood.
The taste is fresh with velvet entry; highly integrated acidity that makes easier the experience of tasting. Dates, figs and, of course, raisins. The paradigm of a fermented raisins juice.