This Sanlúcar Tintilla fruit planted directly behind the winery is left behind during harvest to fully raisinate on the vine – concentrating its sugars. Once hand harvested and manually destemmed, the raisins are fermented in open air tanks and soaked with grape spirits to fortify and macerate for an additional 15 days. The wine is then removed from the skins and aged in old oak barrels. There is 60 grams of sugar/liter. Sweet Tintilla Nectar goo and a very special wine.
Pairing suggestion: Brownies, or if you want to go savory, chicken liver mousse!