A brief introduction
Pedro Ximénez is obtained from the overly ripe grapes of the same name which are dried in the sun to obtain a must with an exceptionally high concentration of sugar. Its ageing process, which is exclusively oxidative, gives the wine a progressive aromatic concentration and greater complexity, whilst fully preserving the characteristc freshness of the variety.
A dark, ebony coloured wine with pronounced tearing and a thickness to the eye.
In the nose its bouquet is extremely rich with predominantly sweet notes of dried fruits such as raisins, figs and dates, accompanied by the aromas of honey, grape syrup, jam and candied fruit, at the same time reminiscent of toasted coffee, dark chocolate, cocoa and liquorice.
Velvety and syrupy in the mouth and yet with enough acidity to mitigate the extreme sweetness and warmth of the alcohol leading to a lingering, tasty finish.
Did You Know?
Pedro Ximénez is probably the sweetest wine in the world? Yet despite this, its complexity of aroma and flavour make it fresh and harmonious on the palate as a result of the natural process of raisining by “asoleo”, or drying the grapes in the sun. This concentrates the sugars but also the natural acidity of the grapes.
Production and Ageing
Pedro Ximénez wine is obtained from grapes of the same name which then undergo a traditional process known as "sunning", whereby the fruit turns to raisins. Musts are obtained after pressing which have an extraordinarily high concentration of sugars and a certain degree of colouring, whose fermentation is stopped by adding wine alcohol.
Ageing is exclusively oxidative in nature, facilitating a progressive aromatic concentration and increasing complexity, though always ensuring not to lose the fresh, fruity characteristics of the grape variety.
Pedro Ximénez & Gastronomy
Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.
It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.
Pedro Ximénez quick reference
- Alcoholic content between 15 & 22% vol.
- Sugar more than 212 gr. / litre
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre