The Pedro Ximénez grape arrived in the vineyards of Montilla-Moriles, Córdoba, through a soldier from the famous Spanish Tercios in the 16th century. The soldier in question was German and named Peter Siemens — whose Spanish adaptation gave the name Pedro Ximénez to the grape he brought. According to this story, PX brought vines from a variety cultivated in his homeland and managed to make them flourish in these latitudes.

The Pedro Ximénez wine vinegar is obtained from selected wines that have undergone either biological aging or oxidative aging in American oak barrels, following the traditional solera and criaderas system. To achieve the balance between the acidic and sweet flavors, concentrated must is added and stirred until homogenized.