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|