Amontillado Solera Fundación

D.O. Montilla-Moriles

The winery is located in Montilla. The vineyards are located on the hills of the Sierra de Montilla.

100% Pedro Ximénez, whose historical origins lie along the Rhine river in Germany.

The Alvear family owns 310 acres (125 Ha.) of vineyards located in the most famous pagos of la Sierra de Montilla, Moriles, and Las Puentes. The Alvear family also works with viticulturists that have traditional, long lasting relationships with the family.

All before 1990.

The primary vineyard is situated on the Alvear family estate. The location of the family’s Lagar de las Puentes, located inside the family’s vineyard, ensures that the grapes arrive to the processing facilities in optimal conditions.

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 very crumbly consistency. The different horizons of the soil structure have a high level of water retention, and as a result, the majority of the vines’ root structure is developed in the first 23.5” of the soil. That being said, the vines’ primary roots can reach 13’ into the soil.

Continental. Very long, arid summers, and relatively short and mild winters.

The Alvear family estimates that the wine has been aged for more than 50 years, and it should be noted that no one currently working at the winery participated in the vinification. The oldest members of the house speak of a traditional fino vinification. In those years indigenous yeast was always used.

The Alvear family estimates 50 years. The oldest members of the house believe the wine was aged in the criaderas and soleras system with two completed levels in the fino style, and one completed level as an amontillado. Alvear’s Amontillados are produced from the most original and authentic form of aging, with the wine originally aged with flor as a Fino. With time, the flor eats all of the nutrition in the wine, dies, and sinks to the bottom of the barrel, exposing the wine to oxidative aging, typical of Amontillado. This oxidative ageing concentrates color, aromatics, flavor, and alcohol.

One of the most historic and legendary wines produced by the Alvear family. For more detail on the winemaking, and ageing process, please read the winery page.