The grape bunches are spread out in the sun on the "paseros" (esparto matts) during August-September. Every day the bunches are carefully turned to ensure an even toasting in the hot southern Spanish sun (50º-55ºC), until they are practically raisins.

Collection of the raisins after 7-8 days, and taking to the mill. The aim is to reduce the liquid content of grape, so that the resulting must will contain more than 300 grams of sugar per liter.

Pedro Ximenez Spanish wines making process
Grapes Pedro Ximenez