Alvear Amontillado

D.O. Montilla Moriles

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

100% Pedro Ximénez

Alvear produces its entry level wines from a combination of estate (25%) and leased (75%) vineyards planted in the Sierra de Montilla de Calidad Superior and flatlands in the foothills of the Sierra.

Between 1980 and 2000.

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

Albariza (in the Sierra de Montilla) and Arenas Rojas (in the heart of the DO).

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

Alvear Amontillado is a classic Amontillado from Montilla-Moriles, which 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. The wine ages for an average of eight years, until the velo de flor dies, exposing the wine to a brief period of oxidative ageing.

Alvear Amontillado is biologically aged for an average of eight years in American oak butts in the system of soleras & criaderas under velo de flor.

Alvear Amontillado is Alvear's entry level Amontillado and the introduction to Montilla-Moriles most traditional style of wine. It is, for all intents and purposes, and old Fino that is aged on average for eight years in the system of soleras & criaderas. This long ageing period exposes the wine to oxygen, rounding out the wine's "biological" character from its ageing under flor, without losing any freshness. A bright and enjoyable introduction to Amontillado.