The pedro ximénez variety constitutes—together with moscatel and palomino fino—the trio of historic Andalusian varieties. Having reigned for centuries as the predominant one in the vineyards of the Montilla-Moriles region, its versatility allows the production of a great diversity of wines. An early harvest at 10/10.5% alc. stresses the green and fruit notes in the nose, as well as the wines’ acidity; this works as the basis for aromatic young whites—often combined with other varieties locally grouped under the generic term "vidueño" (the local name for any variety other than pedro ximénez, especially airén, baladí-verdejo, montepila and moscatel). A later harvest at about 15% alc. is best suited for the production of traditional Montilla finos, which need no fortification because they can reach naturally the abv levels ideal for the biological ageing of wines under a layer of flor. An even later harvest, followed by traditional sundrying on the paseras, yields the sweetest musts used for the production of sweet PX wines, with more than 400gr/l of sugar concentration.