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Wine: "An intense color of mahogany with deep aromas of dried fruits (figs and raisins) and suble notes of chocolate and coffee. The palate is very smooth and velvety with prune notes and a very long finish." - Importer Vinification and Aging: "The PX grapes are dried in the sun before fermenting naturally in stainless steel. El Candado undergoes oxidative aging for over 10 years. There are 2 criaderas and the Solera." - Importer Producer: "The origins of this historic bodega date back to 1264 when Don Alfonso Valdespino was one of 24 Knights responsible for expelling the Moors from Jerez. As a reward for his efforts the king gave him land grants in the city of Jerez and thus began Bodegas Valdespino." "The heart of Valdespino is its vineyards. They are the only sherry house to make a series of wines from a single vineyard. That vineyard, Macharnudo, is one of the "grand crus" of Jerez, located at the highest altitude and on pure Albariza soils (bright white chalk). The single vineyard Macharnudo wines are part of the Grandes Pagos de Espana, an elite group of very special vineyard sites and Valdespino is the only sherry house with this status." "Add to these amazing standings that all Valdespino wines are fermented in aged oak and allow nature to decide their destiny! Almost all the houses in Jerez do the fermentations in stainless steel and inoculate the Flor to decide the destiny of the wines. They are also one of a few estates that take the solera system to the extreme going way beyond DO minimum regulations for all the categories. As an example Fino sherry is required to have 2 criaderas (nursery levels of the solera) and the DO average tends to be 3 - Valdespino's Fino Inocente has 10 Criaderas!" "When it comes to food and wine pairings - sherry has a lot to contribute. One unusual aspect in this regard is that biologically aged wines (those aged under veil of flor) possess umami. This savory/earthy taste characteristic is very pronounced in the biologically aged wines of Valdespino because of not only their natural winemaking techniques but because the wines are aged well beyond the average for their peer group." - Importer [+]