(Updated 02 March 2019, first seen on The Small Villa Compay’s website 2016. Website closed down 28 February 2019)
Montilla is located around 43km south of Cordoba.
Montilla is best known for its dry white wine which is made using the same solera method as sherry. The very sweet Pedro Ximenez grapes are used for the wine so, consequently, it does not need fortifying. This wine is known as Montilla in Spain and Amontillado elsewhere. The Montilla-Moriles wine region consists of 95 vineyards (Bodegas), which produce 24.4 million liters of wine annually. The grape used in Montilla-Moriles white wine is predominately Pedro Ximénez, (as opposed to the Palomino used in Jerez). Other grape varieties used are Layrén, Baladí, Moscatel, and Torrontés.
Thank you! Spot promotional Turismo de Montilla. Montilla Turismo. YouTube/video published on 16 Nov 2018
Descubre una Montilla única, ¿estás dispuest@ a sentir y vivir cada instante? ¡Amontíllate!
Making Pedro Ximénez Wine
The biggest and oldest winery in the area is Alvear, which can trace its origins back to 1729. They make the best-selling dry fino C.B. Alvear’s website have lots of information and how to book a bodega visit. Alvear and other wineries in Montilla-Moriles also make interesting olorosos, amontillados and sweet wines which are well worth seeking out. In 1999 Alvear’s Pedro Ximenez 1830 was voted by Spanish critics as the best wine in Spain. Alvear owns around 300 hectares of vines. They have premises in the center of the town (offices + sweet PX production) as well as in the Sierra de Montilla, closer to the vineyards (dry wine production). Around 40% of Alvear’s annual production is exported to more than 25 countries around the world. The company still uses tinajas (Encarta Dictionary search result for earthenware, pottery jars made of fairly coarse-textured baked clay that is fired at a very low temperature) though mainly as storage and sometimes for part of the maturation.
Fermentation is nowadays moved to temperature controlled stainless steel tanks (resisting rust or corrosion).
Bodegas Pérez Barquero
were founded in 1905 and since then they have been part of the Bodegas Pérez Barquero, of tradition and craftsmanship. Their vineyards are located between the Guadalquivir, Guadajoz and Genil rivers, where soils are rich in calcium carbonate, called albarizas. With many years of great winemaking experience, Bodegas Pérez Barquero uses the famous Pedro Ximénez, the white Spanish wine grape variety grown in several Spanish wine regions. Other varieties such as Moscatel, Airén, Tempranillo, and Syrah grapes are successfully grown on their vineyards.