Pedro Ximénez

Quick Facts

Berry Color: Green-yellow
Skin Thickness: Medium
Ripening: Early
Vigor: Moderate
Yield: Moderate
Primary Use: Sweet wines (sun-dried)
Famous For: Ultra-sweet, syrupy dessert wines

Overview

Pedro Ximénez (commonly abbreviated PX) is one of the world’s sweetest wines, made from sun-dried grapes that concentrate sugars to extraordinary levels. While often associated with Jerez (Sherry), the variety actually thrives in Montilla-Moriles, where it produces both the famous sweet wines and dry table wines. The sun-drying process (asoleo) transforms the grapes into raisins, creating wines of extreme concentration with flavors of coffee, chocolate, and dried fruits. For enologists, Pedro Ximénez represents essential study in sun-dried grape winemaking and the production of ultra-sweet dessert wines.

Etymology and History

Name Origin

Pedro Ximénez: Named after a person (Pedro Siemens/Ximénez)

Legend: German soldier brought variety to Spain

Alternative: May be indigenous Spanish variety

Historical Development

Long Andalusian cultivation
Traditional sweet wine production
Montilla-Moriles heartland
Use in Jerez as sweetening wine
Modern global dessert wine recognition

Montilla vs. Jerez

Montilla-Moriles: Primary cultivation; natural fermentation

Jerez: Imported for blending; sweet PX production

Difference: Montilla reaches higher natural alcohol

Viticulture

Vine Characteristics

Growth Habit: Moderate vigor

Leaf Shape: Medium; five-lobed

Cluster: Medium; compact

Berry: Medium; thin-skinned; golden when ripe

Growing Requirements

Climate: Hot, continental (Montilla); Mediterranean (Jerez)

Soil Preference: Limestone (albariza), chalk

Training: Traditional bush; modern trellising

Challenge: Thin skins; disease susceptibility

Phenological Stages

Stage	Timing
Bud break	Late March
Flowering	Late May
Véraison	Mid-July
Harvest	August (for sweet)

Sweet Wine Production

Asoleo (Sun-Drying)

Process: Grapes dried on esparto mats

Duration: 7-21 days depending on conditions

Concentration: Sugars reach 400-500 g/L

Result: Raisin-like character; extreme sweetness

Fermentation

Challenge: Very high sugar; slow fermentation

Alcohol: Often arrested or naturally stops

Residual Sugar: Extremely high (300-500 g/L)

Style: Syrupy; ultra-sweet

Wine Profile

Appearance

Color: Dark mahogany to black
Viscosity: Extremely thick; syrupy
Legs: Coat glass heavily

Aromatic Profile

Primary Aromas:

Raisins, dried figs, dates
Coffee, espresso
Dark chocolate, cocoa
Caramel, toffee
Molasses

Complexity:

Dried fruit concentration
Roasted notes
Maple, butterscotch

Palate Characteristics

Structure:

Full body (syrup-like)
Low acidity
Extreme sweetness
Very high extract

Texture: Viscous; coating; unctuous

Finish: Very long; sweet; dried fruit

Regional Expressions

Montilla-Moriles DO

Status: Primary region; PX heartland

Styles: Dry (Fino-style) to sweet

Advantage: High natural alcohol (no fortification)

Quality: Benchmark sweet PX

Jerez DO

Usage: Primarily for sweet PX

Role: Blending (sweetens other Sherries)

Production: Less than Montilla

Dry PX Wines

Montilla: Dry Fino-style from PX

Character: Different from Palomino Fino

Interest: Growing quality focus

Styles and Classifications

Sweet PX Sherry-Style

Character: Ultra-sweet; syrupy

Aging: Solera system

Color: Dark brown to black

RS: 300-500+ g/L

PX Blends

Use: Sweetening Cream Sherry

Purpose: Adds sweetness, color, richness

Dry Montilla

Style: Fino-like; from PX

Character: Nuttier; rounder than Palomino

Quality: Underrated

Winemaking Considerations

For Sweet PX

Drying: Asoleo essential

Fermentation: Extremely slow/partial

Fortification: May be added in Jerez

Aging: Oxidative; solera typical

Oxidative Aging

Duration: Years to decades

Effect: Concentration; complexity

Color: Darkens dramatically

Viscosity: Increases

Food Pairing

Sweet PX Pairings

Classic:

Vanilla ice cream (pour over)
Blue cheese
Dark chocolate desserts
Coffee/espresso desserts
Aged cheeses

Serving: Small portions (50-75ml)

Temperature: Room temperature; slight chill

Creative Uses

Culinary: Reduction sauces; glazes

Cocktails: Sweet component

Key Producers

Montilla-Moriles

Alvear: Historic benchmark

Pérez Barquero: Quality producer

Toro Albalá (Don PX): Iconic old vintages

Jerez

González Byass: Quality PX

Lustau: Premium expressions

Williams & Humbert: Quality range

Market Position

Production Statistics

Montilla-Moriles: ~4,000 hectares

Jerez: Limited PX plantings

Trend: Stable; niche market

Pricing

Level	Price (€)
Entry	€8-15 (375ml)
Quality	€15-30 (375ml)
Aged/Solera	€30-80 (375ml)
Icon (old vintage)	€100-500+

Market Position

Niche: Dessert wine specialist

Recognition: Iconic style; universal appeal

Challenge: Limited occasions for consumption

Comparison with Other Sweet Wines

Wine	Sugar	Character	Production
PX	Extreme	Raisin, coffee	Sun-dried
Sauternes	High	Honey, apricot	Botrytis
Port	High	Berry, chocolate	Fortified
Vin Santo	High	Nuts, caramel	Dried grapes

The Extreme Sweet Wine

Why So Sweet?

Sun-Drying: Concentrates sugars

Fermentation: Can’t convert all sugar

Result: 300-500+ g/L residual sugar

Balance Question

Acidity: Low; balance challenging

Viscosity: Thickness compensates

Use: Small quantities; dessert wine

Conclusion

Pedro Ximénez produces one of the wine world’s most extreme expressions—ultra-sweet, syrupy wines that push the boundaries of dessert wine production. For enologists, PX demonstrates the remarkable transformation possible through sun-drying and the production of balanced wines despite extraordinary sugar levels. Whether poured over ice cream or sipped with blue cheese, Pedro Ximénez offers a unique sensory experience that showcases the potential of traditional methods to create wines of remarkable concentration and complexity. From Montilla-Moriles’ heartland to global dessert wine appreciation, PX remains one of wine’s most distinctive and memorable styles.

References

Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Ecco/HarperCollins. Publisher Link
Consejo Regulador Montilla-Moriles. Documentation.
VIVC Database. Variety Information.

Last updated: January 13, 2026