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then moved over to Pedro Ximenéz butt from winemaker Jan Pettersen at bodega Fernando de Castilla by previous Master Distiller Jim McEwan in 2012 for the rest of its maturation
The very special typicity of this reserve should be served with fish cooked in a sauce or with white meat
with nicely integrated acidity
racy Riesling
SCHARFFENBERGER BRUT ROSE Bottle:1 then moved over to PedroScharffenberger Ros is made by the traditional mthode champenoise process, whereby the wines are individually bottle fermented before being riddled and disgorged. Most of the base wines underwent malolactic fermentation, which softens and rounds out the blend. The grapes are sourced from our vineyards in the Anderson Valley as well as other premium quality vineyards in Mendocino County with whom we have long term contracts. This type of vineyard
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