The Pedro Ximnez grapes for the ‘El Candado’ are sourced from the Montilla-Moriles region, which is further inland and hotter and less humid than Jerez. After having been harvested, the grapes are raisined on esparto grass mats in the sun before they are vinified. The evaporation of water from the grapes concentrates the sugars, acids and flavours. Dark mahogany in colour, the ‘El Candado’ is pronounced on the nose with complex aromas of dried fruits, raisins, toffee, dark chocolate, coffee and spice. Full and luscious on the palate, it is smooth and sweet with a sumptuous and lingering finish.