Pedro Ximénez

Pedro Ximénez is a very traditional variety across the Jerez region and in other parts of Andalusia, also known as Alamis and Pedro Ximén. Phylloxera first appeared in Jerez in 1894. Replanting after phylloxera narrowed the region's varieties to the three that prevail today: mainly Palomino, with some Moscatel and a little Pedro Ximénez, both used for sweet wines. In 2008, Jancis Robinson called Montilla-Moriles, south of Córdoba, PX's native region; at that time much of its sweet PX found its way into bottles sold by the sherry bodegas.

• Synonyms: Alamis and Pedro Ximén
• Phylloxera first appeared in Jerez in 1894
• Post-phylloxera replanting left only a little Pedro Ximénez in Jerez
• Jancis Robinson (2008) calls Montilla-Moriles PX's native region

Pedro Ximénez is one of the authorised varieties of the Jerez-Xérès-Sherry DO, and a minority variety in the Marco de Jerez whose presence grows year after year. In the 2025 harvest, 330 of the 47,694 botas of qualified must were Pedro Ximénez (one bota equals 500 litres). Jerez may use raisined Pedro Ximénez must, muted with neutral wine alcohol, from the Montilla-Moriles region when it is not available in the DO's production zone. Pedro Ximénez is also an authorised variety in Montilla-Moriles, whose vineyards lie in the south of Córdoba province, with a production zone at 125 to 600 metres above sea level, a climate classified as semi-continental Mediterranean and around 3,000 hours of effective sunshine a year. Its albarizas are soils rich in calcium carbonate, considered the best for its generosos and liqueur wines. As of 2008, PX was the dominant grape variety around the towns of Montilla and Moriles.

• Jerez 2025 harvest: 330 of 47,694 botas of qualified must were Pedro Ximénez
• The Montilla-Moriles production zone lies at 125 to 600 metres in southern Córdoba province
• Around 3,000 hours of effective sunshine a year in Montilla-Moriles
• Jerez bodegas may use raisined PX must from Montilla-Moriles

Pedro Ximénez grapes, with a sugar content of 12.8º Baumé, are generally sunned before vinification to concentrate their sugar. In Jerez, asoleo means exposing the bunches to the sun to partially dehydrate the berries and concentrate their sugars and acids. Montilla-Moriles sets the conditions for sweet wines made by asoleo: a manual harvest, crates of at most 25 kg, and cut grapes laid in the sun on gently sloping ground, giving a must of at least 450 g/l of reducing sugars; pressing may yield no more than 40 litres of wine per 100 kg of grapes. In Jerez, alcohol is added to the must of vinos dulces naturales to stop or prevent fermentation, using wine-origin alcohol: neutral alcohol of at least 96% vol or wine or raisin alcohol of 95 to 96% vol. Jerez PX then needs at least two years of oxidative ageing, without flor, in oak botas of no more than 1,000 litres, using either the dynamic criaderas y solera system or the static añadas system. Montilla-Moriles PX may be sold without ageing, or aged oxidatively either in criaderas y solera for at least two years or by añadas, where the minimum is twelve months, or six months for Pedro Ximénez aged in new wood. PX loses alcohol as it ages, so a very old example may be just 10% from the cask and needs neutral spirit to reach the EU minimum of 15%.

• Asoleo concentrates both sugars and acids
• Montilla-Moriles asoleo must: at least 450 g/l of reducing sugars; maximum 40 litres of wine per 100 kg of grapes
• Fortification stops or prevents fermentation in vinos dulces naturales
• Jerez minimum: two years of oxidative ageing in oak botas of up to 1,000 litres

PX is a dark, ebony-coloured wine with pronounced tearing, and tends to show notes of raisins, figs and dates alongside honey, grape syrup, jam, candied fruit, toasted coffee, dark chocolate, cocoa and liquorice. On the palate it is velvety and syrupy, with enough acidity to mitigate the extreme sweetness; the Consejo Regulador calls it "probably the sweetest wine in the world". Jerez PX shows ebony tones, mainly raisin aromas and a taste that is very sweet but balanced; Montilla-Moriles PX ranges in colour from old gold to intense mahogany or jet, with raisined aromas that may show stalk notes and a very dense palate. Total acidity runs from 3 to 5 g/l, and PX should be served slightly chilled, at 12 to 14ºC. In Jerez, the sweetness reference Muy Dulce or Very Rich may be used above 212 g/l.

• Typical notes: raisins, figs, dates, toasted coffee, dark chocolate and liquorice
• Total acidity of 3 to 5 g/l
• Serve at 12 to 14ºC
• Montilla-Moriles colour range: old gold to intense mahogany or jet

Pedro Ximénez is one of the four types, with Amontillado, Oloroso and Palo Cortado, that can qualify for the certified-age categories the Consejo Regulador created in 2000: V.O.S. for sherries over 20 years old and V.O.R.S. for those over 30. Jerez also recognises wines of more than 12 and more than 15 years, and allows the mention Añada. In Montilla-Moriles, PX not aged in criaderas y soleras may show the harvest year, Viejo means an average age of at least 15 years and Viejísimo at least 25 years, and the mention Superior is allowed when only raisined Pedro Ximénez must and alcohol are used.

• V.O.S.: over 20 years; V.O.R.S.: over 30 years
• Montilla-Moriles Viejo: average age of at least 15 years; Viejísimo: at least 25 years
• Montilla-Moriles Superior: only raisined Pedro Ximénez must and alcohol

As of 2008, several producers bottled some of their oldest PX at cask strength: El Maestro Sierra with a PX VORS sherry, and, in Montilla-Moriles, Alvear 1830 PX, Pérez Barquero Solera Fundacional 1905 PX, Moreno Virgilio PX and Equipo Navazos La Bota de PX nº 3 and nº 12. Alvear's PX de Solera 1927 comes from a collection of barrels first filled in 1927 and continuously replenished since, and Pérez Barquero offered a five-year-old Gran Barquero.

• Jerez: El Maestro Sierra PX VORS
• Montilla-Moriles: Alvear, Pérez Barquero, Moreno, Equipo Navazos
• Alvear's Solera 1927 barrels were first filled in 1927

Primary sources (Consejo Regulador Jerez-Xérès-Sherry, Jerez and Montilla-Moriles pliegos): https://www.sherry.wine/sherry-wine/naturally-sweet-sherry-wine/pedro-ximenez, https://www.sherry.wine/sherry-wine/special-categories, https://www.sherry.wine/sherry-wine/production/viticulture, https://www.sherry.wine/documents/597/21052026_Pliego_Jerez_1wBQg8y.pdf, https://www.mapa.gob.es/dam/mapa/contenido/alimentacion/temas/calidad-agroalimentaria/2017-calidad-diferenciada/nuevo_denominaciones/pliegos-de-condiciones/pliego-condiciones-vinos/dops/montilla_moriles_2020_12_03.pdf, https://www.sherry.wine/documents/593/Memoria_2025_compressed_1.pdf. Secondary sources: https://www.jancisrobinson.com/articles/the-unsung-hero-of-montilla, https://www.decanter.com/wine-reviews-tastings/top-rated-pedro-ximenez-sherry-341458/. Last verified 2026-10-05