Known also as 'PX', is grown in Andalusia to produce dark, sweetening wines for sherry producers, sometimes after drying these thick-skinned grapes. An increasing number of very sweet varietal fortified wines of this nature are bottled, presumably to the dismay of dentists everywhere. It is grown all over southern Spain, particularly in the Montilla-Moriles region, where it is much more important than Palomino. In Australia 'Pedro' has been known to produce delicious, long-lasting botrytised sweet wines in the irrigated vineyards of Griffith, New South Wales. Argentina grows substantial quantities of Pedro Giménez.