Description
Grapes harvested at peak ripeness, multiple rounds of exposure to the late summer sun, and a meticulous extraction using powerful hydraulic presses define the quality foundation of the must. A second key aspect is the fortification with top-tier wine alcohol. The third, especially for vintage PXs not aged in wood, is time: a year or more resting in traditional cones or jars used in Montilla-Moriles for centuries. With the essential collaboration of Prez Barquero, the knowledgeable experts from Equipo Navazos have selected these three elements for Coalla Gourmet, presenting the market with this CASA DEL INCA 2015, a vibrant and refined vintage PX that impresses with its complexity and structure despite its youthful hue.
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