Dessert wines Pedro Ximenez are one of the most original dessert wines in the world. A soldier in Spanish army names it after the grape variety originally grown, it is said, from cutting of wines from Rhine brought to Andalusia centuries ago.

The grape bunches are spread out in the sun on the paseros (esparto matts). Every day the bunches are carefully turned to ensure an even toasting in the hot southern Spanish sun, until they are practically raisins. The aim is to reduce the liquid content of the grape, so that the resulting must will contain more than 300 grams of sugar per liter. When the grapes reach the desired degree of sweetness, they are crushed and, before fermentation starts, fortified to nine percent alcohol.

The resulting wine is called vino tierno, tender wine. Next, the alcohol level is increased progressively to 16-18 percent and the wine is matured following the solera and criadera system.

The characteristics of these Spanish dessert wines are a dark mahogany-colored with deep raisiny aromas. Smooth and sweet in the mouth. Full, vigorous, and perfectly balanced. Its alcohol content is around 15º.

A magnificient example of these dessert wines is PEDRO XIMENEZ SOLERA FUNDACIONAL, honoured by the Golden Bacchus award in 1999. The Bacchus award is the most prestigious Spanish award in the wine industry and a worldwide recognize contest where every year compite dessert wines from the most reputated wineries from all over the world.

PEDRO XIMENEZ SELECCION DE ROBLES 1927, PEDRO XIMENEZ ROBLES and PEDRO XIMENEZ DE AÑADA are other worldwide recognized Pedro Ximenez dessert wines.

Also, PIEDRA LUENGA PEDRO XIMENEZ, our organic Pedro Ximenez dessert wine.