Spanish wines are celebrated wherever they go. Around the world, hundreds of glasses are served at the finest tables, leaving diners in awe. One such occasion was the Nobel Prize gala dinner in 2012, when Jorge Ordóñez & Co Victoria Nº 2 was served with dessert.
The Moscatel de Alejandría grape and the DO Málaga-Sierras de Málaga are the two distinctive features that define this sweet wine, crafted from 50-year-old vines cultivated organically, entirely by hand, and with minimal intervention. Specifically, the grapes for Jorge Ordóñez & Co Victoria Nº 2 come directly from El Salto Negro and El Barranco, two steep mountain vineyards where slate and white quartz soils abound. In this region, dominated by a Mediterranean climate, rainfall is scarce, with temperatures often exceeding 30 °C.
The grapes for Jorge Ordóñez & Co Victoria Nº 2 are harvested manually, with each cluster carefully selected, and swiftly transported to the winery. There, they undergo another examination before entering the drying process, where the grapes are left to shrivel, losing water and increasing their sugar concentration. To produce a single bottle of Jorge Ordóñez & Co Victoria Nº 2, 7 kilograms of grapes are required. Once this is achieved, Jorge Ordóñez Victoria Nº 2 is pressed and transferred to stainless steel tanks, where it ferments using indigenous yeasts. Once transformed into wine, Jorge Ordóñez & Co Victoria Nº 2 is left to rest on its lees for about 8 months.
Throughout the process, Jorge Ordóñez & Co Victoria Nº 2 remains unfortified (without the addition of any vinous alcohol), naturally achieving its alcohol content and sweet flavour. To accomplish this, it is ideal to stop the fermentation by reducing the temperature to halt yeast activity.
After all this meticulous effort, only one thing remains: to taste it. Acquire Jorge Ordóñez & Co Victoria Nº 2 and discover why even at the Nobel dinner, guests were left speechless (literally). Come on, go ahead: indulge your dessert.