Alvear Medium Dry

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 Medium Dry is the winery’s most entry-level Amontillado. This 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. The wine is sweetened with PX sweet wine before bottling, unlike other Medium Drys on the market, which are sweetened with rectified-concentrated grapemust.

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

As with other Medium Dry wines on the market, Alvear Medium Dry is a sweetened Amontillado. Due to its origins in Montilla-Moriles, unlike other Amontillados (which are often fortified twice), this wine is never fortified and is aged for an average of eight years before release to market. This is a more artisanal style of Medium Dry, given it is sweetened with PX sweet wine, unlike the RCGM used to sweeten other more commercial Medium Drys.