The very thin skin of the Pedro Ximénez variety promotes the rapid dehydration of the grape berries during the diverse drying process, making it ideal for the production of amber sweet wines. The Montilla-Moriles region (especially in Montalbán, Montemayor and Puente Genil) nowadays concentrates almost all production of sweet PX must that will later ripen in the various Andalusian winemaking areas.

The late harvested grapes, different full exposure to the late summer sun, and careful extraction at different pressure levels are the key to the original quality of the must. Another important element is what follows enrichment with alcoholic drinks based on top quality wine. Third and last in terms of vintage PXs It’s not about barrels maturing, it’s about time: and so the wine is given another year and a half of aging in tinajas or conos, the traditional conical barrels used in Montilla-Moriles for centuries.

PX Casa del Inca is a fairly young wine from an exceptional terroir in Montilla (Córdoba), where Equipo Navazos joins Pérez Barquero with the team of Adela Córdoba (team leader) and Juán Márquez (capataz) to select their favourites from the Pedro Ximenez barrels. We all know how trendy amphorae are in the wine landscape these days. Well, this was never a fashion with Pérez Barquero, but the way they always did things.

The young and sweet Pedro It is bottled at 15% alcohol, because the must has been enriched, first to 12% and later to 15%, and with about 415 grams of residual sugar. It is sweet with aromas of molasses, honey and maple syrup, with a dense taste, great concentration and low acidity.

Just 3,000 bottles came from Pérez Barquero.