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Sherry is possibly the greatest contribution that Spain has made to the world of wine. Dark mahogany in colour, it has an intense aroma of raisins, figs, and dates. Incredibly sweet, soft, and velvety, it will fill your mouth with a balanced finish thanks to its natural acidity.
Once harvested, the grapes are "sun-dried" in the vineyard so that all their sugar can be concentrated. Aged for 12 years in Jerez de la Frontera, it is made using the traditional methods for Sherry wines: the criaderas and soleras system. You may be surprised to learn that the system uses stacked barrels from which a part of its contents is extracted and mixed with the lower barrel, filling only the upper barrel with the new vintage. In this way, the new wine is refined little by little thanks to the age of the rest of the contents of the soleras.
The Lustau winery, founded by José Ruiz-Berdejo in 1896, has been evolving since its inception and has created renowned wineries in Marco de Jerez, Jerez de la Frontera, Puerto de Santa María and Sanlúcar de Barrameda.
Description of Lustau Pedro Ximénez San Emilio
Lustau Pedro Ximénez San Emilio (Pedro Ximénez)
- View: Dark mahogany.
- Nose: Intense notes of raisins, figs and dates.
- Mouth: Sweet, soft and velvety. It presents a great balance with its natural acidity.
VINEYARD: Bodegas Lustau. The vineyards of the winery receive about 3,000 hours of sunshine each year, accompanied by relatively high rainfall, with an average of 600 litres per square metre. The soil is rich in calcium carbonate (which may contain up to 40%), clay and silica. In areas close to the coastal areas, mud and sand are present.
GRAPES: 100% Pedro Ximenez
AGEING: Aged for 12 years in Jerez de la Frontera.
WINE PAIRING: Ideal with blue cheeses. You can also accompany it with chocolate desserts or vanilla ice cream.
RECOMMENDED SERVING TEMPERATURE: 10-12 ° C
How to serve
Emilio Lustau S.A. was founded in 1896 by Don José Ruiz-Berdejo. It was a humble beginning: Don José, a secretary in the courts of justice, used to cultivate the vineyards at his estate "Nuestra Señora de la Esperanza", where he stored and aged the wines and afterwards sold them to the larger exporting companies. He was in fact what is known as an "almacenista".More about the Winery