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Typically used to make Pisco in Chile, the small plantings of Pedro Ximenez used for still table wine is really only seen in the Elqui Valley of Chile. Elqui is one of Chile's northernmost wine regions and quite a mystical place in and of itself; it's no wonder they are experimenting with turning this grape into wine and it's actually not too bad. Fairly heavy on the lemon/lime flavors with some honeysuckle and apricot, Falernia's PX also exhibits some slight celery characteristics and an interesting musk of the sea on clams or shellfish. That being said this wine would go splendidly with seafood, particularly shellfish or shrimp. All in all it's unique and worth a little exploration if you want to try something different.