Pedro Ximénez

VIVC records Pedro Ximénez under the prime name Pedro Ximenez, variety number 9080, as a white-berried (blanc) grape with Spain as its country or region of origin. Resting on that single source, Spain is its likely homeland. One parent is Heben, a pedigree confirmed by DNA markers; the second parent is unknown, so only half of the pedigree is known. Pedro Ximénez has recorded offspring of its own. Through Heben, the VIVC-derived lineage data list Airén, Boal, Monica, Parellada, Viura (Macabeo) and Xarel·lo as half-siblings of Pedro Ximénez.

• VIVC variety number 9080; prime name Pedro Ximenez; berry skin colour white (blanc)
• Country of origin: Spain (likely, single source)
• Parents: Heben and an unknown second parent (pedigree confirmed by DNA markers)
• Half-siblings via Heben: Airén, Boal, Monica, Parellada, Viura (Macabeo) and Xarel·lo

Pedro Ximénez is a very traditional variety throughout the Jerez region, as it is in other parts of Andalusia.

• A very traditional variety in the Jerez region and elsewhere in Andalusia

Pedro Ximénez is grown all over southern Spain, and above all in Montilla-Moriles, where it is much more important than Palomino. It is one of the authorised varieties for the wines of the Montilla-Moriles DO. Its grapes are thick-skinned.

• Much more important than Palomino in Montilla-Moriles
• An authorised variety of the Montilla-Moriles DO
• Thick-skinned grapes

Pedro Ximénez wine is made from overly ripe grapes dried in the sun, a process known as asoleo. Asoleo exposes the bunches to the sun to partially dehydrate the berries and concentrate their sugars; in Montilla-Moriles, the cut grapes are spread on gently sloping ground in direct sun. Pressing yields musts with an extraordinarily high concentration of sugars, whose fermentation is stopped by adding wine alcohol, and Pedro Ximénez sherry carries more than 212 grams of sugar per litre. The sherry Consejo Regulador calls Pedro Ximénez "probably the sweetest wine in the world".

• Cut grapes are dried in direct sun on gently sloping ground in Montilla-Moriles
• Fermentation is stopped by adding wine alcohol
• Pedro Ximénez sherry carries more than 212 grams of sugar per litre

Pedro Ximénez sherry is aged oxidatively for at least two years. Sherry may be aged in the criaderas y solera system, a traditional dynamic system in which wine is periodically drawn from each scale of casks and replenished with wine from a younger scale, or by the añadas system. In Montilla-Moriles, Pedro Ximénez may be sold without ageing, or aged oxidatively in criaderas y solera for at least two years or by the añadas system. The Jerez DO may use must from raisined Pedro Ximénez grapes from the Montilla-Moriles region, with neutral wine alcohol added to prevent fermentation. Beyond its role as a standalone sweet wine, Pedro Ximénez is grown in Andalusia to produce dark, sweetening wines for sherry producers.

• Pedro Ximénez sherry is aged oxidatively for at least two years
• Montilla-Moriles Pedro Ximénez may be sold unaged or aged in criaderas y solera for at least two years
• The Jerez DO may use raisined Pedro Ximénez must from Montilla-Moriles
• Used for dark, sweetening wines for sherry producers

Pedro Ximénez is grown in Andalusia, but the variety also has a foothold beyond Spain. In Australia it goes by the name Pedro.

• Called Pedro in Australia

Primary sources: https://www.vivc.de/index.php?r=passport%2Fview&id=9080 ; https://www.sherry.wine/sherry-wine/naturally-sweet-sherry-wine/pedro-ximenez ; 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 Reference sources: https://www.jancisrobinson.com/learn/grape-varieties/white/pedro-ximenez Last verified 2026-10-17