Ximénez Spinola is a small, family bodega specialised in growing and developing the Pedro Ximénez grape. This special grape is found most often in the area around Còrdoba (Montilla Moriles), where a hotter, more continental climate prevails, than in Jérez-Manzanilla where the sea has more influence. Pedro Ximénez (PX) doesn't withstand the damper coastal climate well but is immune to high heat and is able to build up sugar levels of 15% ABV and beyond, so that fortification is actually not necessary in most cases.
This PX is not only made into the more classic, very sweet oxidative wine we know from other bodegas in the region, but is also used to make regular white wine, as well as a vendange tardive and a brandy.
Tierra de Cadiz: Cadiz is geographic designation for 'Vinos de la Tierra' in Anadalusia. Vino de la Tierra is situated just beneath D.O. quality on the official quality scale. But just like in other regions and countries (i.e. certain IGP wines in Italy and France) wonderful products are sometimes made in these areas - witness the wines of Luis Pérez.
The most frequent black grapes are Syrah, Monastrell, Merlot, Tintilla de Rota, Petit Verdot, Cabernet Franc, Garnacha Tinta, Tempranillo and Cabernet Sauvignon.
And for whites, Garrido, Palomino, Chardonnay, Moscatel, Macabeo, Pedro Ximénez, Mantia, Perruno and Sauvignon Blanc.
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