In wines, when circumstances are forced, things often go wrong and therefore there are countless deficient elaborations that were made by force and never reached its purpose.

Jerez has always had a kind of "flattering myth" regarding Fino wine protected by the DO Jerez-Xérès-Sherry, which suggests that all wineries, simply because they are and reside in this limestone soil, have to produce biologically aged wines as the first “standard” of identity.

I was seven years old, when one fine day my father began to swallow chopped wines while I held the nine-liter jug that weighed me like an intermittent sentence, because when I had happily finished spraying each jug, it was necessary to fill another and another and another ... So on until half a Jerez boot is filled with its -for me- unattainable 250 liters of capacity.

There was a time in Jerez, when a grape harvesting September was raised on the vine of fermentation aromas and the wineries gave off puffs of new must, filtered by rickety esparto esterones. Entire streets oozed with life, from the quiet stillness of its centuries-old buildings whitewashed like a blank canvas, about to be brought to life by the creator.

That something comes “like May water” is one of the many expressions that society has been “borrowing” from wine, as the eternal “maker of culture ”that has always been. The contribution of the wine world to Western civilization and culture in general is infinite. And in this year, in which for obvious reasons "nothing will be better than expected", it turns out that the field and the vineyard continue to give us joy, because nature once again shows us that it is "she" who commands our lifetime. And not the other way around ...

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When we speak openly of the Soleras system as we apply it in XIMÉNEZ-SPÍNOLA, we are recognizing that it basically takes 20% each year of all our wines. Consequently, in the remaining 80% there is a mix of different vintages, with wines from all vintages since La Solera was founded.

Every time the origins of Pedro Ximénez are discussed in Jerez or even in other areas, an endless debate opens up in which not even with my own father I I agree. It is well known that in 1483, the Cabildo of our city promulgated the Ordinances of the Raisin and Harvest Guild, the first regulation that regulated the grape harvest in our city.

When I deliberately wanted our driest wine to be called “ Slow Fermentation ”, I didn't do it looking for a A pretty, evocative or especially commercial name, but because it is actually made following a very careful process consisting of adding thirty liters of must to each three hundred liter French barrels every day. In other words, depending on the momentum of the yeasts, it takes at least ten to fifteen days for the entire fermentation process of a barrel to be completed. Something very laborious but rewarding since it allows us to obtain especially dry tones and nuances that, over time, make the evolution in the bottle of this wine completely different from what could be expected from a Pedro Ximénez .