A group of likeminded friends decided to select and share out amongst themselves the contents of an old barrel of Amontillado at Sanchez Ayala – and so the Equipo Navazos project began. Enthusiasm from the original group’s friends and a willingness to share and explore further the jewels that lie hidden around Jerez has determined that nowadays Equipo Navazos and the La Bota range is a slightly better known “secret” than it was 5 years ago. Those at the centre of Equipo Navazos, with their intimate knowledge of Jerez and particularly its cellars are able to find and select extraordinary wines from the many fine producers with whom they collaborate. Expanding from that first bottling of Amontillados Equipo Navazos have found Manzanillas, Amontillados, Palo Cortados and PXs to fascinate the wine world and continues to identify precious, exciting sources for the La Bota series. As well as producing sherry, they also produce a white wine from the Miraflores vineyard in Sanlucar, something at the same time both steeped in the history of Andalus winemaking and at the same time very, very contemporary. Branching out from fortified wines Equipo Navazos have collaborated with one or two other wine makers, Dirk Nieport and Sergi Colet to date, to develop some intriguing and characterful wines. Outside the La Bota series these are still (or sparkling) wines that reveal complexity and the ingenuity of people with a love for and even more so an understanding of wines that give pleasure.
The thin skin of the variety Pedro Ximénez favours the fast dehydration of the grapes during the asoleo (‘sundrying’) process, which makes this the perfect variety for the production of raisiny sweet wines. The drying facilities of the Montilla-Moriles region (more specifically, in Montalbán, Montemayor, and Puente Genil) produce most of the PX musts that will later be aged in the different Andalusian winemaking areas. The juice extracted by pneumatic press at different pressures to keep quality high. Fortification with wine based spirits. 18 months resting in Tinajas or Conos, used in Montilla for centuries.
Named after the former Montilla residence of the Peruvian historian and writer Garcilaso de la Vega. Bright amber in colour. The nose is intense, expressive, hedonistic, very sweet, marked by upfront sultana notes plus dense notes of dried fruits such as dates, burnt sugar, and exotic spice. The palate is also reminiscent of dates, and the attack is intense, with good acidity that does not overpower the sweetness. Harmonious, very unctuous and delicious. Very limited production.... get it while you can!
- Additional Information
Name Casa Del Inca Pedro Ximenez Country Spain Region Jerez ABV% 15% Vintage 2013 Grape Variety 100% Pedro Ximénez Size 750ml Dietary Information No