The aging wine Pedro Ximenez is one of the most original 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 dessert 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.

This aging wine is 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 this Spanish aging wine is PEDRO XIMENEZ SOLERA FUNDACIONAL, a dessert wine 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 wines from the most reputated wineries from all over the world.

PEDRO XIMÉNEZ SELECCIÓN DE ROBLES 1927, PEDRO XIMÉNEZ ROBLES and PEDRO XIMÉNEZ DE AÑADA are other worldwide recognized Pedro Ximenez aging wines.

Also the dessert wine, PIEDRA LUENGA PEDRO XIMÉNEZ, our organic dessert wine Pedro Ximénez.