Montilla-Moriles has the perfect terroir for cultivation of the Pedro Ximénez grape variety.
The dry climate, in excess of 2,800 sunshine hours per annum, and the albarizo soils found in the two highest quality growing zones, the Sierra de Montilla and Moriles Alto, provide the perfect conditions for the PX to flourish.
The PX grape has exquisite aromas, high sugar content and a very thin skin.
They are a small, juicy and very tasty grape resulting in a sweet must that produce wines with a very high alcohol level, 15% ABV, and low acidity.
The characteristics of the variety are tones of raisins and honey in the sweet wines and a sweetness in the aromas of the dry wines.
In Montilla-Moriles, PX is used to produce Vino Joven, Fino, Amontillado, Oloroso, Palo Cortado and Pedro Ximénez wines as well as vinegars.
Interestingly up to 90% of PX production in Montilla-Moriles is exported to producers in the D.O. Jerez and D.O. Málaga amongst others.