Bodegas Emilio Lustau

Emilio Lustau was established in 1896 and was initially a small family concern until the founder`s son-in-law placed it on a business footing.

The firm is perhaps best known as pioneering the Almacenista system, whereby individual dry sherries are produced from small private holdings. These are bottled under Lustau`s name but with the individual bodega's name on the label as well. Today they are amongst the most sought-out Sherries in the region.

The firm also produces superb wines from its recently acquired 170 hectare Montenegrillo vineyard.

Pedro Ximénez (PX)

Pedro Ximénez (PX) Sherry is one of the sweetest and most indulgent styles of Sherry wine, originating from the Jerez region in Andalusia, Spain. Named after the white Pedro Ximénez grape from which it is exclusively made, this Sherry is renowned for its deep, dark colour and rich, syrupy texture. The grape's high sugar content is the key to the wine's exceptional sweetness and complexity.

The production process of PX Sherry is unique and labour-intensive. After harvesting, the grapes undergo a traditional sun-drying method known as "asoleo." They are laid out on mats under the sun for several days, allowing the water to evaporate and the sugars to concentrate as the grapes turn raisin-like. This process intensifies the flavours and sweetness of the grapes. Once dried, the grapes are gently pressed to extract a highly concentrated must, which is only partially fermented. Fermentation is halted by fortifying the must with grape spirit, preserving much of the natural sugar.

Ageing plays a crucial role in developing the complex character of Pedro Ximénez Sherry. The wine is matured using the Solera system, a dynamic ageing process where younger wines are gradually blended with older ones over many years. This method imparts depth, consistency, and a layered complexity to the Sherry. PX Sherries are often aged for extended periods, sometimes exceeding 30 years, which enhances their rich flavours and viscous texture.

Regarding flavour profile, PX Sherry offers an intense array of aromas and tastes. Expect deep notes of raisins, figs, dates, and prunes, complemented by hints of molasses, toffee, coffee, and dark chocolate. The wine's colour ranges from deep mahogany to ebony, and its texture is notably velvety and almost syrup-like. Despite its high sweetness—often containing over 400 grams of residual sugar per litre—the wine maintains a balance due to its underlying acidity and complex flavours.

Pedro Ximénez Sherry is typically enjoyed as a dessert wine and pairs wonderfully with rich foods. It complements strong blue cheeses and dark chocolate desserts and can even be drizzled over vanilla ice cream or pancakes for an indulgent treat. Served slightly chilled at around 12-14°C (54-57°F), it provides a luxurious finish to a meal.

Pedro Ximénez

Pedro Ximénez, often abbreviated as PX, is a white grape variety primarily grown in southern Spain, particularly in Andalusia and Montilla-Moriles. It is one of the most important grape varieties for producing sweet, fortified wines known for their intense sweetness and concentrated flavours.

The grapes are highly prized for their ability to produce sweet wines with exceptionally high sugar content. They are typically sun-dried after harvest, a process known as "asoleo" or "soleo," which concentrates the sugars and intensifies the flavours. Afterwards, they are pressed to extract a thick, sweet juice fermented and later fortified with grape spirit to create the famous Pedro Ximénez sweet wines.

The wines are renowned for their unique flavour profile, rich notes of raisins, dried figs, dates, caramel, toffee, and a distinct syrupy texture. They often display a dark mahogany colour and possess an incredible sweetness that makes them ideal as dessert wines or for pairing with chocolates and other sweet treats.

PX wines are often aged using the solera system, a fractional blending method that involves mixing older and younger wines to achieve consistent quality over time. Some of the wines are aged for decades, and their complexity and depth continue to evolve.