Important grape, along with Palomino Fino, in the production of Sherry. Pedro Ximénez, or P.X. as it is also known, can be quite crisp and dry when vinified still but is more frequently used as a sweetening agent in Sherry. The grapes are dried in the sun to concentrate the sugars and flavors.
In the DO of Montilla-Moriles in the south of Spain the dried P.X. grapes are vinified and then aged in barrel for many years and produce fortified wines of considerable character and sweetness. Citrus fruit notes are common in the dry style but the fortified versions can be heavy with figs, dates, molasses and coffee.