Concentrated, complex, but at the same time with the freshness typical of the variety with which it is made, Pedro Ximénez Triana is a great sweet wine from Jerez. The excellent quality of the grapes cultivated by Bodegas Hidalgo-La Gitana makes it a small and accessible gem.
Consumption features
Serving temperature
General features
Type of wine
Grape variety
100% Pedro Ximénez
Type of barrel
American oak boots
Capacity (cl)
75
Total acidity (g/l)
4.27
Volatile acidity (g/l)
0.40
Sugar
420
Density
1.15
pH
4.20
Alcohol content (% vol.)
15.00
General Information
Pedro Ximénez Triana is the flagship PX from Bodegas Hidalgo-La Gitana. It is a natural sweet wine, produced under the D.O. Jerez-Xérès-Sherry, with grapes of the highest quality that give it its particular richness of nuances.
The Pedro Ximénez used by the centenary firm based in Sanlúcar de Barrameda was subjected, after its harvest, to different degrees of sun drying. This traditional method of raisining the fruits, along with careful production, led to the obtaining of musts very rich in sugar. Once these were partially fermented, slowly and at controlled temperature, they were fortified with wine alcohol up to 15 º. After this process, the wine underwent oxidative aging, through the traditional system of criaderas and soleras, in American oak casks, for a minimum of 6 years.
With more than two long centuries of history behind it, Bodegas Hidalgo-La Gitana is one of the oldest and most renowned houses in Andalusia. Master, above all, in the production of manzanillas and olorosos from palomino fino, it also demonstrates its mastery of Pedro Ximénez in creations such as this Pedro Ximénez Triana that the Club brings you, the quintessential dessert wine, ideal to enjoy alone or with desserts, ice creams, and pastries.
The Pedro Ximénez used by the centenary firm based in Sanlúcar de Barrameda was subjected, after its harvest, to different degrees of sun drying. This traditional method of raisining the fruits, along with careful production, led to the obtaining of musts very rich in sugar. Once these were partially fermented, slowly and at controlled temperature, they were fortified with wine alcohol up to 15 º. After this process, the wine underwent oxidative aging, through the traditional system of criaderas and soleras, in American oak casks, for a minimum of 6 years.
With more than two long centuries of history behind it, Bodegas Hidalgo-La Gitana is one of the oldest and most renowned houses in Andalusia. Master, above all, in the production of manzanillas and olorosos from palomino fino, it also demonstrates its mastery of Pedro Ximénez in creations such as this Pedro Ximénez Triana that the Club brings you, the quintessential dessert wine, ideal to enjoy alone or with desserts, ice creams, and pastries.
Tasting notes
Dark mahogany color with iodine reflections.
On the nose, clean and intense aromas of raisins and ripe fruits stand out.
Intense, velvety, dense, very sweet palate, with clear notes of plums and raisins, and a very persistent finish.
On the nose, clean and intense aromas of raisins and ripe fruits stand out.
Intense, velvety, dense, very sweet palate, with clear notes of plums and raisins, and a very persistent finish.
The winery
The uniqueness of Spanish biologically aged wines is appreciated and admired worldwide. La Gitana is a clear example of winemaking tradition and contemporary flavors that continue to thrive, captivating and delighting enthusiasts. Bodegas Hidalgo-La Gitana boasts being one of the oldest wineries in the Jerez region. At the beginning of the 18th century, the pioneer of the lineage that would become one of the most important winemaking families in Sanlúcar de Barrameda, the Hidalgos, set foot in these lands. Since 1972, the family has been dedicated to the production of manzanilla, earning a well-deserved reputation as quality producers by the early 19th century. Since then, the winemaking method has not changed: grapes from their own vineyard, artisanal harvests, vinification through the solera and criaderas system, and manual rackings.