Among the wines of the Emilio Hidalgo winery could not miss one of the most characteristic wines of Andalusia, the sweet wine made from Pedro Ximénez grapes. Once harvested, the grapes are dried in the sun, concentrating the sugars. Although this PX is a dessert on its own, nothing better for this wine than a good assortment of Bombones de Chocolate, for its aromas, the bitter-sweet contrast and density.
Natural Sweet Sherry Wines are obtained from musts obtained from very ripe or sunny grapes, generally of the Pedro Ximénez or Moscatel varieties. The musts, with a great richness in sugars as a result of the raisining process, are only partially fermented in order to preserve most of the original sweetness. For this purpose, wine alcohol is added to them once they begin to ferment. The wines thus obtained are subsequently aged in direct contact with oxygen in the air, which gives them an intense mahogany color and a dense appearance.
Pedro Ximénez wine is made from grapes of the same name, which are raisined in the sun to obtain a must with an extraordinary concentration of sugars. Its aging, exclusively oxidative in nature, favors a progressive aromatic concentration and increasing complexity, without losing the freshness typical of the variety. The wine has a more or less intense ebony color with iodized iridescence, a very wide tear and a visual sensation of great density. The nose offers extremely rich aromas, with a predominance of sweet notes of dried fruits such as raisins, figs and dates, accompanied by aromas of honey, syrup and stewed and candied fruits, accentuated by toasted tones (coffee, bitter chocolate and cocoa) and licorice. The palate is velvety and unctuous, with an acidity that mitigates the extreme sweetness and warmth of the alcohol, and a very long and tasty finish. Pedro Ximénez is probably the sweetest wine we can find in the world. And yet, its aromatic and flavor complexity makes it fresh and harmonious in the mouth, as the natural process of raisining through "asoleo" concentrates the sugars, but also the natural acidity of the grape.
