PX is the principal sweet style of Sherry from southern Spain. Dark, sticky and syrupy, PX is a varietal fortified wine produced from the Pedro Ximénez grape.
Pedro Ximénez is predominantly grown in Montilla-Morilles, where the grape accounts for some 70 percent of total vineyard plantings. Almost all PX aged in the Sherry Triangle of Jerez, Sanlúcar de Barrameda and El Puerto de Santa María originates from Montilla-Morilles, as the climate is better suited to the grape.
The grapes destined for sweet PX are harvested at high sugar levels and left in the sun to raisinate for approximately two weeks after harvest, concentrating sugars. The grapes are then pressed, to produce a nectar-like juice that reaches around 450 grams of residual sugar per liter. Fermentation of this liquid is nearly impossible given its extremely high sugar content, so the Sherry's alcoholic strength largely depends on the amount of brandy added to fortify it.
Winemaking varies from region to region. PX Sherry is fortified to reach an alcohol content of about 17 to 18 percent, and barrels in the solera system are filled most of the way to allow for some oxidation. On the other hand, the PX fortified wines from Montilla-Morilles are fortified to around 15 percent, and are aged in fully filled barrels. As a result, PX Sherry tends to be more oxidative and fuller than those produced in Montilla-Morilles.
PX's alcohol content decreases as the wine ages – the thick, sweet, weighty wine is not easily absorbed into the wood of a barrel and therefore has a higher rate of alcohol evaporation. It is common for producers to fortify the wine a second time in order to meet minimum alcohol standards by the Consejo Regulador.
