The Pedro Ximénez Solera 1918 Bodegas Ximénez-Spínola is aged in the family Solera from a blend of musts since 1918. Clarified by decanting from the barrel into the bottle through a soft cellulose filter. For its quality and scarcity, it is consider a “cult wine”. The winery releases less than half of the annual quota assigned by the Regulatory Council.
Once cut, the grapes spend no less than 21 days exposed to the sun, which dehydrates them slowly and progressively, concentrating the sugars and providing an elegant natural sweetness. Since the “sun-drying” causes the grapes to dehydrate, for every ton of fresh grapes only 300 kg of raisined grapes are obtained, which generates about 100 kg of waste (skin, stalks, seeds) and 200 litres of must.
There are not many wineries that can claim to plant only one varietal, let alone one that could easily be seen as being out of fashion, but that is precisely what Bodegas Ximénez-Spínola have done since 1729. Working solely with Pedro Ximénez to produce a selection of still wine, dessert wine, sherry and vinegar. Doing so, for so long, has made them masters of their trade and the wines they produce are simply magnificent. Vineyards are located in a prime location for growing Pedro Ximenez – between the towns of Jerez, Sanlúcar de Barrameda and El Puerto de Santa María. This area is made up of chalky soils near the mouth of Guadalquivir River, which was originally flooded by lagoons and salt marshes that were known as “Ligustino Lake”. After the lagoons and marshland dried out, sediments and fossils that were deposited there over millions of years became the perfect soil type for vine growing. An accumulation of moisture and long hours of sunlight on the vine formulated what is known as one of the best wine regions in the world. The winery produces a range of still wine, brandy, sherry and vinegar, all from the Pedro Ximenez grape variety.