Pedro Ximenez is a white wine grape variety, widely known for its use in sweet Spanish sherries and fortified wines. This variety is characterized by very low acidity, which limits its application in the production of table wines, but makes it ideal for creating rich and sweet fortified beverages. Wines made from Pedro Ximenez are often produced using the passito method, where the must undergoes partial fermentation, and fermentation is stopped using neutral grape spirit, allowing to preserve high sugar concentration and rich aroma.
The variety belongs to the mid-ripening period and has been cultivated in Spain for a long time, especially in Andalusia, in the Montilla-Moriles areas, as well as in Valencia, Extremadura, and on the Canary Islands. Leaves of Pedro Ximenez are large, rounded, and deeply lobed with a five-lobed shape, hairy underneath. Clusters have medium or large size, cylindrical-conical shape, and medium density. Berries are oval, golden in color. The variety is susceptible to mildew and has medium resistance to oidium, while berries are not prone to rotting under normal conditions.
Pedro Ximenez is valued for its unique organoleptic properties and traditional application in the production of sweet and fortified wines, which are distinguished by rich taste and aroma. Thanks to the features of growing and processing grapes, this variety allows creating wines with rich texture and long aftertaste, making it indispensable in Spanish winemaking culture.
