Nectar Pedro Ximenez

Serve slightly chilled in small wine glass. Néctar is an ideal dessert wine, perfect poured over vanilla ice cream or with black chocolate desserts. Also perfect on its own.

The vineyards in Jerez are unique to the area. The soil in Jerez is majority Albariza, a white soil which contains up to 60% chalk and therefore has a large capacity for maintaining moisture, very important given the long, hot and dry summers as irrigation is prohibited. The area has a unique microclimate influenced by the surrounding Atlantic ocean and rivers Guadalquivir and Guadalete. The prevailing winds are moist and warm, and now and again dry and hot levante winds from north Africa. Temperatures are warm with 70% humidity and annual rainfall is 600 litres/m2. The harvest in Jerez begins mid August and generally lasts for 3 weeks máximum. The Pedro Ximenez grape, although a white grape, is treated slightly differently as it is destined for sweet wines. The grapes are collected from the vine slightly later and they are then sun dried in a process called ‘soleo’ when the grapes bunches are laid out on esparto mats in the vineyard for up to two weeks. During this time the grape loses about 40% of its volume due to evaporation of water which causes concentration of sugars.

The wine remains in cask for an average of 9 years following the traditional Solera system.

The Pedro Ximenez grape undergoes a strong press due to its dry state similar to olive oil production. The must then begins to ferment although stops at around 7% alcohol due to sugar stress. At this time the wine is fortified to 15% alcohol and then enters into the Néctar solera.

The history of Cantina Goretti spans over four generations of the same family who passed the business down from father to son since its founding in the early 1900s. Throughout the 20th century and into the 21st Cantina Goretti has maintained its reputation for quality passion and pride. Today the fourth generation of the Goretti family – represented by Sara and Giulia - is committed to the pursuit of quality cutting-edge research and wine-making techniques while also engaging in spreading the Umbrian culture and tradition around the world.