It is made by drying the grapes under the hot sun, concentrating the sweetness (similar to straw wine production), which are then used to create a thick, black liquid with a strong taste of raisins and molasses that is fortified and aged in solera.

In 1661, the German ampelographer F. J. Sachs speculated that Pedro Ximénez originated in either the Canary Islands or Madeira and was later brought to the German wine regions of the Rheingau, Rheinhessen and eventually the Mosel before either a Spanish soldier named Pedro Ximen or a Catholic Cardinal named Ximenès brought the grape to Málaga and Sierras de Málaga.

This theory, which was spread in various incarnations by other German wine writers such as Baron August Wilhelm von Babo and Balthasar Sprenger, also led to speculation that Pedro Ximénez was somehow related to (or possibly even the same grape as) the German wine grapes Elbling and Riesling but DNA evidence in the late 20th and early 21st century has discounted those theories.

[1] Today ampelographers believe that Pedro Ximénez probably originated somewhere in the Andalusia region of southern Spain where the grape has been growing since at least the early 17th century.

In 2007, DNA analysis showed that Pedro Ximénez was the offspring of the Arabic table grape Gibi which was once grown in southern France and throughout the Iberian peninsula, possibly introduced sometime during the Al-Andalus period of Moorish rule.

As Ximénez and Jiménez are common surnames in Iberia, another theory is that the grape was named after a notable vintner who helped propagate the variety in the region.

Despite having thin skinned berries, Pedro Ximénez is highly susceptible to the viticultural hazard of botrytis bunch rot as well as downy mildew, esca and eutypa dieback.

[1] DNA evidence has shown that Pedro Ximénez is an offspring variety of the Arabic table grape Gibi and a half sibling to Alarije.

After harvest the Pedro Ximénez grapes are traditionally laid out on mats to further desiccate and dry in the sun (in a style similar to straw wine production).

The high sugar and low acid wine made from these pressings may be fortified or not, depending on winemaker style, but will usually be very sweet and have a strong aroma and flavor of raisins.