The highest quality free run `mosto yema` and the first press must
obtained by pneumatic Willmes presses are considered the most delicate
and elegant musts and therefore are used for Palo Cortado Leonor.
Following fermentation to between 11% and 12% alcohol the wine is
fortified to 18% alcohol and then enters the Leonor Solera. An empty
space of 100 liters is left in the cask so that the wine has a large surface
area in contact with the oxygen and therefor undergoes complete
oxidization. Leonor remains in the American oak casks following the
traditional Solera system for an average of 12 years. During all the time
the production is supervised by our winemaker and master blender
Antonio Flores.
