Operational Group: Cultivation of the Pedro Ximénez variety to produce organic sweet wines in the Jerez region

The main objective of this project is to promote the organic cultivation of the Pedro Ximénez grape variety in the Jerez region to produce new organic sweet natural wines. This will contribute to the development of a more environmentally friendly wine industry, diversify production with new oenological products, and contribute to the development of small businesses and job creation. This main or general objective is defined in the following specific objectives:

• To characterize in the field the physiological and agronomic response of the Pedro Ximénez variety in organic farming versus conventional farming.
• Determine the influence of organic farming and cultural techniques on the physicochemical composition of musts.
• Establish a protocol for sunning and monitoring the over-ripening of Pedro Ximénez grapes to produce a naturally sweet organic wine.
• To produce a natural, organic sweet Pedro Ximénez wine on a pilot scale.
• Conduct an economic study of the ecological management of a Pedro Ximénez vineyard grown under the particular agroclimatic conditions of the Jerez region.
• Develop a digital best practices guide for organic cultivation of the PX variety that will allow information to be quickly delivered to winegrowers.
• Promote organic farming in the wine sector of the Jerez region and among future winemakers and industry professionals.
• Promote organic natural sweet wines made with Pedro Ximénez.