Vinification: The PX grapes are dried in the sun before fermenting naturally in stainless steel.
Aging: El Candado undergoes oxidative aging for over 10 years. There are 2 criaderas and the Solera.
Notes: An intense color of mahogany with deep aromas of dried fruits (figs and raisins) and suble notes of chocolate and coffee. The palate is very smooth and velvety with prune notes and a very long finish.
Publication: Wine advocate
The NV El Candado Pedro Ximenez, produced from sun-dried Pedro Ximenez grapes for two weeks, and aged in a solera for an average of 8-10 years, is bottled with 400 grams of sugar and 17% alcohol. Mahogany color, the nose is a symphony of candied, dried fruits, raisins, figs and dates. The palate is clean, very sweet and spicy, and should be consumed quite fresh (10?C), with chocolate dessert (or as a dessert in itself). Drink 2013-2015.
Publication: Wine Spectator
Offers layers of macerated date, ganache, warm caraway, buckwheat honey and chocolate-covered orange peel notes, with a deep, intense finish that lets a wonderfully smoky hint curl through. The power is obvious, the range and definition more subtle. Drink now. - J.M.