Alvear Fino

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's Fino (sold as Fino CB in Spain after Capatáz Billanueva) represents the majority of the production at Bodegas Alvear. This is a classic Fino 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. Fortification is illegal in Montilla-Moriles for the production of Fino.

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

Through their various Fino labels, Alvear is responsible for producing around 75% of the domestic market for Fino in Spain. Their flagship Fino, sold as Fino CB in Spain and Alvear Fino in the United States, is a classic Fino from Montilla-Moriles, aged for an average of six years (much longer than the average inexpensive Fino from Jerez) under the velo de flor. Like all Finos from Montilla-Moriles, Alvear's Fino is never fortified.