Pedro Ximénez grape arrived in the Cordovan vineyards of Montilla-Moriles through a soldier from the famous Spanish Infantry Tercios in the 16th century. The soldier, named Peter Siemens, whose name was Spanishized into Pedro Ximénez, brought grapevines from his homeland that successfully adapted to the local climate.

The Pedro Ximénez wine vinegar reduction is a product made by partially dehydrating the vinegar through slow heating to achieve a syrup-like consistency. To balance the acidity and sweetness, concentrated must is added and stirred until homogenous. No additional ingredients are used to increase its density, making it a completely natural product.