Pedro Ximénez is the name of a white Spanish wine grape variety grown in several Spanish wine regions but most notably in the denominación de origen of Montilla-Moriles. Here it is used to produce a varietal wine, an intensely sweet, dark, dessert sherry.
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Celler del Roure is making very interesting wines with local grape varieties in the Valencia area. Many of these old, indigenous varieties are largely forgotten and Cullerot highlights three of them (Verdil, Tortosina, and Merseguera) together with Pedro Ximénez, Macabeo, Malvasía, and others. In addition to their focus on indigenous grape varieties, Celler del Roure is employing traditional vinifications methods: hand harvesting, fermenting with native yeasts in stone lagars, and aging in very old clay amphorae. Cullerot has a bit of skin contact, and is medium bodied with notes of stone fruit, tropical notes, apple skin, and clay-y minerality. A great, truly interesting, "almost-orange" skin contact white wine, for less than €20.