Alvear is one of the top-three bodegas in the
Montilla-Moriles region. It’s the oldest winery
in the region and they produce some of the
finest wines.Their history goes back to 1729.
The Alvear family moved in from Cantabria
up north and settled in Córdoba. A few years
later they arrived in the town of Montilla,
where Diego de Alvear y Escalera founded
the bodega, now managed by the eighth
generation.Alvear owns around 300 hectares
of vines. They have premises in the centre
of the town (offices + sweet PX production)
as well as in the Sierra de Montilla, closer
to the vineyards (dry wine production).
The company still uses tinajas (earthenware
vessels) though mainly as storage and
sometimes for part of the maturation.
Fermentation is nowadays moved to
temperature controlled sainless steel tanks.
Around 40% of Alvear’s annual production
is exported to more than 25 countries
around the world. Like the other wineries
in the area, they are best known for their
sweet PX wines, for which they’ve earned
a lot of awards, but their dry wines are perhaps
even more interesting.Since 1998 Alvear is
producing vintage wines (sweet PX but also
dry Finos). By doing so they were one of the
first bodegas to (re-)introduce single harvest
wines, before the bodegas in Jerez.
Denominacion de Origen
D.O. Montilla Moriles
Montilla (Córdoba), Spain
100% Pedro Ximénez
Trellis 80%. Traditional 20%
Between 1990 and 2000
The grape (Pedro Ximénez), the soil (Albariza)
and the climate (extreme summer) are
determining factors in the viticulture of Montilla wines.
Albarizas (white loam, chalky) soil
Continental. Hot days/cool nights during growing season.
Alvear’s Medium Dry combines the biological aging
of a Fino, aged under the “Velo de Flor”, and the
oxidative aging of an Oloroso. It is slightly sweetened
and stays in a Solera System of American oak casks
for more than 7 years.
First: Criaderas and solera system, traditional
method involving rows of casks of American oak
under a clear layer of yeast know as the “Velo de
flor”. Second.: oxidative aging (like a oloroso wine).
At least 7 years.
Light amber in color, Alvear’s Medium Dry combines
the biological aging of a Fino, aged under the “Velo
of Flor”, and the oxidative aging of an Oloroso. It
is slightly sweetened and stays in a Solera System
of old American oak casks for more than 7 years.
Serving suggestion: Ideal as an aperitif with nuts,
with onion soup, charcuterie and cheese as Cheddar
or Gouda. Perfect for cocktails. Try it with Mexican
and Thai food. Brilliant dark oak colour and classic
aromas of toasted nuts. Off dry but fuller bodied
than a Fino. Nice length in mouth and nose.