Originally, once distilled from Pedro Ximénez, the extracted alcohols are aged in 750-liter capacity chestnut wood barrels, which have been previously soaked with our Pedro Ximénez raisin wine; the addition of Castaño and Roble makes it very balanced. There is a perfect harmony between the sweet flavors and aromas, which the Chestnut respects, and the strong astringents that the oak inevitably provides. The final set is achieved thanks to the contribution of the Pedro Ximénez grape as raw material and the quality of the barrels that are selected for its production. The removal of each barrel is done following tasting criteria sensory and organoleptic, but even so the regularity year after year is so strict that it is practically impossible to distinguish one sack from another previous one. Finally, the yield is less than 100 bottles of distillate per ton of fresh grapes.

Originally, once distilled from Pedro Ximénez, the extracted alcohols are aged in 750-liter capacity chestnut wood barrels, which have been previously soaked with our Pedro Ximénez raisin wine; the addition of Castaño and Roble makes it very balanced. There is a perfect harmony between the sweet flavors and aromas, which the Chestnut respects, and the strong astringents that the oak inevitably provides. The final set is achieved thanks to the contribution of the Pedro Ximénez grape as raw material and the quality of the barrels that are selected for its production.

The removal of each barrel is done following tasting criteria sensory and organoleptic, but even so the regularity year after year is so strict that it is practically impossible to distinguish one sack from another previous one. Finally, the yield is less than 100 bottles of distillate per ton of fresh grapes.