Summer is almost finished in Córdoba, in South of Spain, fields are colored by yellows and browns as sun has been drying the harvests to make everything ready for a new crop. September is almost done but autumn seems not to have a place with such a high temperatures in this sunny area. Crop is almost done and late harvested grapes from sweet Pedro Ximenez variety are dried facing the last sun rays from the summer.
Men and women place carefully the grapes over lined up mats, turning upside down when dried to repeat the sun dehydrating cycle once again. Field seems to be combed of grapes curls, a ritual repeated since centuries, this landscape is called LA PASERA, where grapes are turned into PASAS (raisins) gently, slowly, with no time scale, nature commands.
Once they’re ready they’re brought to the press, same ones as has been used by few generations. Montalban, a 5.000 people town placed in Campiña of Córdoba is perfumed with raisins aroma, Bodegas del Pino seems to be a house open 24 hours, everybody is welcome to come and see, to experience the bless of the very sweet PX (Pedro Ximenez) raisins.