Pedro Ximénez is an old light-skinned white grape variety native to the south of Spain. The grape is mostly planted and used in Jerez for the production of the sweetest style of the wonderful Sherry. Pedro Ximénez is a medium ripening vine highly susceptible to botrytis and downy mildew, but less sensitive to powdery mildew. The grape produces white wines with high alcohol content and low acidity. The sweet expressions of Pedro Ximénez are made by partially drying the grapes in an old-fashion way under the hot Spanish sun for two or three weeks on straw-mats, allowing the concentration of the natural sugars and sweetness. The fermentation is extremely slow creating a wine of extraordinary depth and complexity of flavour. After that, it is used to form a thick, dark liquid with a strong taste of raisins, figs, dates, molasses and mocha-coffee that is fortified and is used as a blender to sweeten Oloroso Sherry and aged in Solera system. Pedro Ximénez is as well found in the regions of Andalusia, Extremadura, Valencia and the Canary Islands. It is vastly used and permitted in the dessert wines of Malaga DO and Montilla-Moriles DO. Outside, Spain there are plantings in Chile and Australia, where it is also used for sweet wine production.