Pedro Ximénez

White Andalusian variety, also known as PX or Pedro Jiménez. It probably originated in Andalusia, and a 2007 DNA analysis places it as a descendant of Gibi, an Arab table grape. It is the main variety of the Montilla-Moriles DO (Córdoba) and one of the varieties historically authorised in the Jerez DO; it is also grown in Huelva and Málaga. It ripens mid to late, with large bunches, and is susceptible to several vine diseases. It is sun-dried (asoleo): the grapes are left in the sun until they turn to raisins, concentrating sugars and natural acidity; fermentation is stopped with wine spirit and ageing is exclusively oxidative. It gives dark, velvety, dense wines (over 212 g/l sugar; 15-22% vol.) with raisins, figs, dates, honey and toasted coffee or chocolate. It should not be confused with Argentina's Pedro Giménez or Chile's Pedro Jiménez, which are genetically different.

Source: Wikipedia, “Pedro Ximénez (uva)”; Consejo Regulador del Jerez (sherry.wine); IFAPA (2021).