Xarab: A Unique Andalusian Pedro Ximénez
Manuel and Lorenzo Valenzuela cultivate 1200 Pedro Ximénez vines in the rugged, gray-brown schist soils of the Andalusian Alpujarras at 1300 meters above sea level. These vines are far removed from PX’s traditional home in the chalky Albariza soils near the Atlantic in Jerez.
Although the Valenzuelas share the intentions of their winemaking peers in the heart of Sherry country—harvesting their grapes late and sun-drying them—they diverge with a critical difference. Their PX grapes retain a bright, prominent acidity that provides a refreshing counterpoint to the syrupy consistency typical of this variety.
The Xarab matures for three years in oak barrels. Staying true to their philosophy, the Valenzuelas refrain from adding sulfur to this wine, as with their dry wines.
Style & Aromas
Notes of honey, dried fruits, almonds, sweet spices, and orange peel create a rich aromatic profile. The texture is creamy and concentrated yet balanced by an invigorating freshness. After eight years of bottle aging, Xarab is nearing its peak, offering depth and complexity with every sip.
Technical Sheet
- Variety: Pedro Ximénez
- Plant Protection: Only sulfur, copper, and plant- or animal-based preparations; not certified
- Vineyard: Schist, very rocky and barren; bush-trained vines
- Harvest: Very ripe grapes, handpicked
- Fermentation: Spontaneous | Wild yeasts, double pressing to extract maximum sweetness, fermented in small oak barrels
- Aging: 3 years in small oak barrels
- Filtration: No
- SO₂: Unsulfured
- Alcohol: 13%
- Closure: Natural cork
- Serving Temperature: 8–10°C
- Optimal Drinking Window: Now – 2050
- Volume and Price per Liter: 0.75 l (€74.75/l)
