In this work, he refers to several writings from the 17th century*, according to which this vineyard was introduced from Germany by a certain Pedro,<\/em> son of Simon; keeping the wine his name.<\/p>\n According to some authors, this viticulturist would find in Malaga a more benevolent climate than on the banks of the Rhine river and therefore decided to bring some vineyards to transplant them. He improved the taste of the wine by comparing it with the original, losing its roughness and gaining in flavour.<\/p>\n They think that this event took place during the 16th century; since then the introducer of this variety would be Pedro Simon. In several writings throughout the seventeenth and eighteenth centuries we find the name Pero-Ximen or Pero Simen*; in ancient Castilian Simon is equivalent to Ximon, which would end up deriving in Ximen or Ximenez, as it is known today.<\/p>\n Already in the late eighteenth century, the number of boats that entered the port of Malaga during the autumn to carry the exquisite wines of our land amaze the Jesuit and historian Juan Francisco Masdeu. He also named a Flamenco person named Pedro, son of Simon, as the creator of this variety in Malaga.*<\/p>\n “Every autumn Malaga sees a large number of foreign ships enter its waters to receive, in addition to other exquisite fruits, the delicious wines from those lands”.<\/p>\n There is a legend that grants the origin of the variety to a Flemish soldier named Peter Siemens, who brought it from the Rhine river valleys. I haven’t been able to find any reference and I think it’s more of a more recent invention due to the similarity in pronouncing the surname.<\/p>\n According to DNA tests*, it has been shown that the Pedro Ximenez grape variety is related to the Arab grape, the latter probably introduced during the reign of Al-Andalus since around the 10th Century.<\/p>\n I wonder from the data provided, if there could not be some kind of link between the scientific explanation and the research of different historians over the centuries.<\/p>\n Perhaps the viticulturist who came from Germany managed to create this variety in Malaga, instead of bringing it from there as they thought. Some people claim that Pedro Ximenez refers to an old Andalusian village, but it is unlikely if this village was not from Malaga, as the Pedro Ximenez was only produced in this province at that time.<\/p>\n Before the 19th century, Malaga was the only city producing the Pedro Ximenez grape, according to the writings to which I have had access*; later it would spread throughout Andalusia. Today, the Montilla-Moriles variety is the one that corresponds to most of the current production.<\/p>\n In the province of Malaga, the variety produced by the Bodegas Malaga Virgen (since 1885) in Fuente de Piedra is popular. These wines spend 24 months in oak barrels for oxidation.<\/p>\n Formerly the Mountains of Malaga area and many other municipalities were filled with the Pedro Ximenez variety, but a plague imported from the United States, phylloxera, destroyed the production from 1878. Raisin and Malaga wine were in great demand all over the world; this lack of production due to the plague caused a major crisis and the total loss of its market. The unfortunate situation indirectly helped the disappearance of the industry present in Malaga, an economic setback from which the province is still recovering.<\/p>\n You can see the result of this crisis in images, there are many abandoned winepresses by the Mountains of Malaga, this blog below has great photographs of many villas and winepresses that were left to their fate: https:\/\/lagaresycortijos.wordpress.com\/<\/a><\/p>\n\n
Theory of Pedro Simon<\/h4>\n
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Pedro Ximenez DNA Study<\/h3>\n
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Conclusions<\/h3>\n
Wine from Andalusia and Malaga<\/h2>\n
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![\"Winery](\"https:\/\/www.malagaweb.com\/espanol\/blog\/wp-content\/uploads\/2019\/10\/bodega-vino.jpg\")
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