Gutiérrez Colosía, 'PX Pedro Ximénez'

Pedro Ximénez Sherry is obtained from grapes of the same name, which then undergo a traditional process known as "sunning", whereby the fruit turns to raisins. Musts are obtained after pressing which have an extraordinarily high concentration of sugars and a certain degree of coloring, and are then submitted to partial alcoholic fermentation, later stopped by the addition of grape spirit.

Ageing for the Pedro Ximénez is exclusively oxidative in nature, facilitating a progressive aromatic concentration and increasing complexity, though always ensuring not to lose the fresh, fruity characteristics of the grape variety.