The grapes of the Pedro Ximénez variety remain in the sun for three weeks in order to dry them out and concentrate the sugars and aromas. This process, known as 'soleo', drastically reduces the yields: from every 1,000 kilos of grapes only 300 are obtained of raisins, and they produce some 200 scant but wonderful litres. It's the costly and laborious process that is the real reason for the premium quality of the resultant wine.
After such great care and thoroughness in both the vineyard and cellar, the wine continues its manufacture with a fermentation and ageing in American oak casks for 3 months so as to offer a PX like few others: a light, elegant and fresh wine, with an unctuous feel as befits a fine Pedro-Ximénez, in which oxidative and ageing aromas are hardly discernible. In each bottle of Ximénez-Spínola PX Añada 2013 you'll find the essence of raisined grapes, without any artifice or unnecessary embellishments, just pure natural sweetness.
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