Palo Cortado No. 7 Solera del Callejón

D.O. Montilla-Moriles

Sierra de Montilla de Calidad Superior, the Grand Cru subzone of Montilla-Moriles, south of Córdoba, Spain

100% Pedro Ximénez

Alvear’s Grandes Soleras are all sourced from 125 Ha. of estate owned vineyards located in the Sierra de Montilla de Calidad Superior, the Grand Cru subzone of Montilla-Moriles.

1920-1980

Old head-trained vines farmed completely sustainably without organic certification, but avoiding all use of harmful fungicides, pesticides, herbicides, fertilizers, and irrigation.

Albariza. Rich in calcium carbonate, with the soil and subsoil composed of soft marlstone, a type of soil composed mostly of limestone and mud. These soils are poor in organic matter, infertile, of a simple mineral composition, with a crumbly consistency.

Semi-Continental Mediterranean. Extremely high temperatures and irregular rainfall from year to year.

Alvear Palo Cortado No. 7 Solera del Callejón is, as Palo Cortado should be, an enological rarity. This unique wine is produced from Pedro Ximénez base wine fermented to 15% (without fortification) in tinaja, and subsequently aged in the system of soleras & criaderas biologically under velo de flor. This wine is produced from botas that for unidentified enological reasons, lose their velo de flor in the first years of ageing. The wine is subsequently fortified (an addition of 2% alcohol) in order to protect the wine from excessive oxidation.

Alvear Palo Cortado No. 7 Solera del Callejón is aged for an average of 20 years in American oak butts in the system of soleras & criaderas, first under velo de floor, and oxidatively after a light fortification.

Palo Cortados are enological rarities that are wines that begin ageing biologically under velo de flor, destined to become Finos or Amontillados, and inexplicably lose or weaken their velo de flor. Alvear is one of the few producers in Spain that still only produces Palo Cortados when these wines originate spontaneously. Alvear's Palo Cortado No. 7 is lightly fortified once the flor weakens in order to protect the wine from excessive oxidation.