Pedro Ximenez Jopo de Lobo Barbadillo

Jopo de Lobo' is a Pedro Ximenez that comes from a manual harvest whose grapes are exposed to the sun for twenty days, using the technique known in the Jerez region as sunning, which translates into a slow and progressive raisining. It is estimated that, from each ton of fresh grapes, only about 200 liters of raisin wine are obtained. From there, 'Jopo de Lobo' is headed with wine alcohol up to 15.5% vol. and ages three years in American oak casks using the traditional criaderas and soleras method in oxidative aging.
It is a mahogany-colored wine with subtle iodized reflections; Notes of raisins, hazelnut, toffee, plums, chocolate and noble woods dominate the nose. In the mouth it is unctuous and soft on the palate, with a long aftertaste in which raisins and roasted wood predominate. 'Jopo de Lobo' is a vigorous and balanced wine, which pairs perfectly with chocolate-based desserts and ice creams, but it can also be a wonderful aperitif paired with strong cheeses and foie. In the kitchen it has many possibilities, both for making desserts and sweet and sour stews.