The very thin skin of the Pedro Ximénez variety favors the fast dehydration of the berries during the asoleo (sundrying) process, which makes it ideal for the production of raisiny sweet wines. The Montilla-Moriles region (especially in Montalbán, Montemayor, and Puente Genil) concentrates today virtually all the production of sweet PX musts that will later be aged in the different Andalusian winemaking areas.
Casa del Inca, in Montilla, is the former residence of the Inca Garcilaso de la Vega, where he wrote most of his literary production. Its present functions—after restoration—are related to the city’s winemaking tradition.
Late-harvested grapes, several full turns of exposure to the late summer sun, and careful extraction at different pressure levels by means of powerful hydraulic presses are the key to the musts’ original quality. Another key element is the subsequent fortification with top-quality wine-based spirits. Third and last as far as vintage PXs not undergoing barrel ageing are concerned is time: one and a half years resting in tinajas or conos, the traditional cone-shaped vessels used in Montilla-Moriles for centuries now. In close collaboration with Pérez Barquero, the expert members of Equipo Navazos have carefully measured these three parameters for Coalla Gourmet in order to offer the market this CASA DEL INCA: a fresh and delicate vintage PX of surprising complexity and structure in spite of its copper-toned youth. In previous years, and under identical premises, other vintages have been released (PX CASA DEL INCA 2005, 2006, 2008, 2009 and 2010).
This wine, selected by Equipo Navazos, is part of a private venture with Coalla Gourmet, so it is a parallel project of the ‘La Bota de’ releases.