Crafted by Jose Luis (‘Pepe’) Infante at the 230-year-old Romate Bodega, in Jerez. Pedro Ximenez grapes from Montilla-Moriles are hand-picked in late August and sun-dried on vineyard mats for about eight days, increasing their sweetness from 15 Bé at harvest to 24 Bé after drying. At the winery, the bunches are destemmed, pressed, and then fortified. This bottling uses the second pressings. The fortified wine is aged in a solera for three years before being blended with 15% oloroso.
