Pedro Ximénez, white grape variety traditionally associated with andalucía in southern Spain, found especially in montilla-moriles, where it accounts for about 70% of all plantings, but also in extremadura. Producers in jerez and málaga routinely import the dark, super-sticky wines made from Pedro Ximénez grown in Montilla-Moriles to sweeten blends. Many sherry producers now sell varietal px under their own labels. The thin-skinned grapes are traditionally dried in the sun. They are generally lower in acid and alcohol than the sherry grape palomino fino, which is more productive and less disease-prone than Pedro Ximénez. By 2011 Pedro Ximénez was grown on a total of fewer than 8,500 ha/21,000 acres, virtually all in Montilla-Moriles. It is grown as Perrum on about 250 ha of Portugal’s the alentejo.
