Fernando de Castilla Sherry PX Pedro Ximenez

Sherry PX Pedro Ximenez is a sweet Spanish white fortified wine from Andalusia, specifically from the lands of Jerez de la Frontera. Many of the wine’s qualities depend on the climatic conditions of Jerez. In fact, the Atlantic breeze, in addition to cooling the soil and vines during the night, causes the Saccharomyces Beticus yeast, which gives the precious flor, to form on the grape skins. The historic center of Jerez also houses the Fernando de Castilla cellars, which produce this Spanish white wine. Among the distinctive features that cannot be overlooked when talking about this sherry is the method used to make it: the centuries-old solera method. The term solera derives from the Spanish suelo, meaning earth. The method, aimed at preserving the flor, involves adding new wine to the wine already in the barrels. The fermentation that characterizes PX Pedro Ximenez Sherry is very brief; after harvesting the grapes, exclusively from the Pedro Ximenez grape variety, the must is pressed and then fermented for eight days. This initial stage is followed by malolactic fermentation, the process that leads to the degradation of malic acid into lactic acid. This is followed by mutization, the addition of a distillate that stops the fermentation. The wine can be aged after the cellar master has selected the sherry based on the thickness of the flor.