Harveys Pedro Ximénez is a natural sweet wine made 100% from sun-dried pedro ximénez grapes, sourced from the Pago de Macharnudo. Aged in American oak barrels using the criaderas and soleras system since 1922, it is a luscious and complex wine, perfect for desserts and after-meal moments.
Made with pedro ximénez grapes cultivated in the Pago de Macharnudo, in Jerez Superior, Harveys Pedro Ximénez is crafted through the traditional asoleo process, which involves drying the grapes in the sun on esparto grass mats to concentrate their sugars. This technique gives the wine its natural sweetness, dense texture, and intense aromas.
After the asoleo process, the grapes are pressed to obtain a highly concentrated must. Fermentation is halted by adding wine alcohol, preserving the natural sweetness. The wine is aged in 500-liter American oak casks using the criaderas and soleras system, with a solera established in 1922. Thanks to oxidative aging, the result is a wine distinguished by its complexity and balance, with pleasant toasted notes.
Bodegas Fundador, founded in 1730 in Jerez de la Frontera, is the oldest winery in the Jerez region. Harveys, a British brand established in 1796, became a global benchmark for Jerez wines. Today, under the Emperador Group, Fundador combines centuries-old tradition with innovation. This Pedro Ximénez is part of their premium range, reflecting their expertise in crafting fortified wines.
Harveys Pedro Ximénez pairs well with intense blue cheeses (roquefort, cabrales), foie gras, artisanal pâtés, desserts with dark chocolate, apple pie, ice cream, and nuts. It is also ideal as a dessert wine or for creative mixology.
Made with pedro ximénez grapes cultivated in the Pago de Macharnudo, in Jerez Superior, Harveys Pedro Ximénez is crafted through the traditional asoleo process, which involves drying the grapes in the sun on esparto grass mats to concentrate their sugars. This technique gives the wine its natural sweetness, dense texture, and intense aromas.
After the asoleo process, the grapes are pressed to obtain a highly concentrated must. Fermentation is halted by adding wine alcohol, preserving the natural sweetness. The wine is aged in 500-liter American oak casks using the criaderas and soleras system, with a solera established in 1922. Thanks to oxidative aging, the result is a wine distinguished by its complexity and balance, with pleasant toasted notes.
Bodegas Fundador, founded in 1730 in Jerez de la Frontera, is the oldest winery in the Jerez region. Harveys, a British brand established in 1796, became a global benchmark for Jerez wines. Today, under the Emperador Group, Fundador combines centuries-old tradition with innovation. This Pedro Ximénez is part of their premium range, reflecting their expertise in crafting fortified wines.
Harveys Pedro Ximénez pairs well with intense blue cheeses (roquefort, cabrales), foie gras, artisanal pâtés, desserts with dark chocolate, apple pie, ice cream, and nuts. It is also ideal as a dessert wine or for creative mixology.
Harveys Pedro Ximénez is a dark mahogany-colored wine with amber highlights and dense tears. On the nose, aromas of raisins, figs, dates, licorice, roasted coffee, and fine wood. On the palate, very sweet, velvety, with balanced acidity and a long, flavorful, and unctuous finish.
Bodegas Fundador, founded in 1730 by Patrick Murphy Woodlock, is the oldest winery in the Marco de Jerez and one of the most emblematic in Spain. Over nearly three centuries, it has passed through various owners, including the Domecq family, and is currently part of the Emperador Group, led by Andrew Lim Tan.
The winery has been a pioneer in the production of brandy in Spain, notably launching Fundador in 1874 as the first Spanish brandy. Its facilities include historic bodegas such as El Molino, La Luz and La Mezquita, as well as a distillery in Tomelloso.
The production process follows the traditional criaderas and solera system, and oak casks previously used for Sherry wines are used for ageing. The grape varieties include Palomino Fino, Pedro Ximénez and Moscatel, grown in estate vineyards such as the Macharnudo pago.
The warm, sunny climate of Jerez, together with albariza soils, provides ideal conditions for producing high-quality wines and brandies.
