Ageing is exclusively oxidative in nature, facilitating a progressive aromatic concentration and increasing complexity, though always ensuring not to lose the fresh, fruity characteristics of the grape variety.
It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort. Receive the latest news from Sherry Wines. Subscribe now! Thank you for joining our sherrylover community. We respect your privacy and promise to only send you news and events related to the D. Jerez and Manzanilla and their wineries.
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Skip to main content. The variety is thin-skinned, and the grapes are traditionally dried in the sun, causing them to dehydrate and concentrating their sugar levels. This is done to produce dark and sticky sweet wines. This is a perfectly legal practice, and producers can label the resulting wines according to their own geographical designation.
The most important grape variety in Jerez is Palomino Fino, which accounts for almost the entirety of the vineyards.
PX Sherry can have as much as grams per liter of residual sugar, capable of exceeding even the sweetest Tokaji Escenzia wines. They are deep brown in color and highly aromatic, with notes of coffee, licorice and dried fruits. Older PX wine will have a higher acidity and much bigger elegance compared to overwhelming young wines.
At a very high age thirty years or even more they can become quite savoury, with aromas of herbs, tar and smoke, without losing their sweet side. As the grapes contain more sugars, these wines can reach high alcohol levels without the need to be fortified with wine distillates. In the sherry triangle it is less common to use PX grapes for dry styles of fortified sherry wines, but there is a growing tendency to produce table wines as well.
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