Pedro Ximénez

Pedro Ximénez has deep roots in Andalusia, with ampelographers placing its origin in the region by the early 17th century. Spanish writer Vicente Espinel referenced Pedro Ximénez de Malaga wine as early as 1618, and by 1784 the variety represented 26% of plantings in the sherry region. DNA analysis conducted in 2007 revealed that the grape is a descendant of Gibi, an Arabic table grape, suggesting it was introduced during the Al-Andalus period of Moorish rule. The long-held legend that a Dutch or German soldier named Pedro Ximén or Pieter Siemens brought the grape to Spain has been fully debunked by viticulturists.

• Grape described in writing by Vicente Espinel in 1618
• Represented 26% of sherry region plantings by 1784
• 2007 DNA analysis links the variety to the Arabic table grape Gibi
• Origin story involving a soldier named Pieter Siemens has been debunked

Pedro Ximénez thrives in dry, hot growing conditions across calcareous soils. Albariza soils, the prized chalky terrain of the sherry region, are actually not ideal for the variety, which performs best in its home appellation of Montilla-Moriles. As a mid to late ripening variety, it produces large clusters of irregularly sized, thin-skinned berries. Those thin skins make it susceptible to a range of vineyard diseases including botrytis bunch rot, downy mildew, esca, and eutypa dieback. Spain holds approximately 6,950 hectares of Pedro Ximénez as of 2019, with an additional 350 hectares recorded in Portugal as of 2010.

• Prefers calcareous soils in hot, dry conditions
• Thin-skinned and susceptible to botrytis, downy mildew, esca, and eutypa dieback
• Mid to late ripening with large, irregular berry clusters
• 6,950 hectares planted in Spain as of 2019

The defining production step for Pedro Ximénez wines is the asoleo, or sun-drying process. After harvest, the grapes are spread on esparto grass mats and left in the sun, sometimes for two weeks or more, to dramatically concentrate their sugars and flavors. The resulting must is extraordinarily dense, fermentation arrests at very low alcohol levels, and the wines achieve residual sugar levels of between 212 and 500 grams per liter. This makes PX sherry one of the sweetest wines produced anywhere in the world. The low natural acidity of the grape means it is generally unsuitable for dry table wine production, though some dry styles do exist in Montilla-Moriles.

• Grapes are sun-dried post-harvest on esparto grass mats
• Residual sugar ranges from 212 to 500 grams per liter in finished PX sherry
• Low acidity makes the grape unsuitable for dry table wine in most cases
• Some dry styles are produced within Montilla-Moriles appellation

Pedro Ximénez wines are aged under the solera system of fractional blending, a process that runs for a minimum of 3-4 years, though many examples are aged far longer. The solera system involves progressively blending younger wine into older casks, creating a consistent house style with increasing complexity over time. Montilla-Moriles is the variety's primary home appellation, and production from there is legally permitted to be transferred to Jerez for maturation and labeled as sherry. Beyond its role as a standalone sweet wine, PX is widely used as a sweetening component in other sherries and fortified wines. The heavily saturated casks left after aging are prized by Scotch and Irish whisky distilleries.

• Solera aging lasts a minimum of 3-4 years, often much longer
• Montilla-Moriles PX may legally be transferred to Jerez and labeled as sherry
• Widely used as a sweetening agent in blended sherries
• Spent PX casks are sent to Scotland and Ireland for whisky finishing

Though Andalusia remains the spiritual home of Pedro Ximénez, the variety is grown in several other countries. In Portugal it is known as Perrum and is cultivated in the Alentejo. In Australia it goes by the name Pedro and is used in the production of Apera wines, the Australian category equivalent to sherry. Chile also grows the variety. These international plantings rarely achieve the intensity of Spanish examples, as the asoleo tradition and the solera system are most deeply embedded in the Montilla-Moriles and Jerez traditions.

• Known as Perrum in Portugal's Alentejo region
• Called Pedro in Australia, where it is used for Apera wines
• Also cultivated in Chile
• Spanish examples remain the benchmark for sweet PX production