BODEGAS PEDRO ROMERO

The wine cellars dating back to 1860, the name of the famous initiateur of bullfighting, perpetuate a certain tradition. Times by the nephew of the actress Katherine Hepburn, they develop the manzanilla ("the wine wine" according to Alain Dutournier du Carré des Feuillants in Paris) and fino; both represent most of the production on these dry and chalky terrain, where limestone dominates clay and sand, and is known locally as albariza. Porous terrain where crystallization allows to withstand high temperatures. Among these drinks travelling well, we will also note the Muscat alamo, a little delight with a toast of the gingerbread roquefort, the palo palo (amontillado nose, oloroso mouth, the one Stendhal preferred) representing a endangered style, a pedro of very good level. The legend is that his name comes from Pedro Siemens, a German soldier from Charles V who brought to his luggage a grape grape grape from the Rhine. There are also some valuable brandys of 5, 50 and 80 years of age. The last two are called Punto Azul in the name of the Costa Rica wood, marked by blue at the beginning of the last century to indicate the first quality of the wood, which used to store them. There are also exceptional vinegar of Xéres. With cellars worthy of interest (in terms of aesthetics, architecture or history) and a visit in French, enough technical to share and understand the specificities and complexities of production, these wineries are worth displacement.