Montilla surrounded by wineyards
The Montilla-Moriles wine region
is situated in the province of Córdoba (less than 130km from Malaga) and covers an area of 7,742 hectares. The Montilla-Moriles wine region consists of 95 vineyards (Bodegas), which produce 24.4 millon liter 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.
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 Pedro Ximénez vines planted here is a tough vine, withstand soaring summer temperatures and its roots goes deep down into the light grey coloured albariza soil in search for moisture earth.
Making Pedro Ximénez Wine
The Pedro Ximénez grape is primarily grown in the Spanish regions of Jerez, Montilla-Moriles, and Málaga Virgen. The winemaking the process for Pedro Ximénez is interesting and starts in the vineyards, then moves to the winery:
Grapes are harvested and laid out in the hot sun to dry for five to seven days and are turned every two days, so that the grapes dry out evenly, turning to raisins. Once the grapes have dried into raisins, bunches of grapes are placed in boxes and transported to the winery to be crushed. The grapes are crushed, then the resulting paste or must is left to drain. The sugar content of the juice is very high since the grapes lost a large part of their water when drying.
The first of two pressings to extract juice is done using a horizontal press and lasts 3 to 4 hours, and the must is very sweet and sticky. Because the grapes are allowed to dry into raisins before processing, the yield of must is much less. According to the book entitled "Los Vinos de Montilla Moriles" by Manuel María López Alejandre, only 29 liters (7.6 gallons) of sweet must is extracted from 100 kilos (220 pounds) of fresh grapes.
The second pressing is done using a vertical press, placing the must between discs of esparto or grass. These presses are similar to those used in oil processing, and the must that is squeezed out is several times sweeter than that of the previous pressing.
The must is collected and due to its' high sugar content, begins to ferment rapidly. Alcohol is mixed with this sweet must to slow down and control the fermentation. When the weather cools down in Fall and Winter, the wine begins to clarify. It is fortified to 15 to 17 percent alcohol content.
The wine is then aged in the traditional solera process.
Montilla old part Plaza dela Rosa, walking distance to Oficina de Tourisma next Castilio de Montilla
It was not my first visit to Montilla,
however I did took some extra time to find out something more of the town, particularly the “the old part”. The best way to get to know Montilla is to stroll through the historic centre of the town and let your feet take you wherever you feel like going. Montilla is home to the Wine Fair of Andalusia.
Montilla is a lively, happy town of wine cellars and parks. It also has an Olive Oil Museum where you will be able to find out this product which is so important to the region. Architectural treasures, unforgettable corners and numerous interesting walks await you in Montilla.
Alvear Bodega Visit
Alvear owns around 300 hectares of vines. They have premises in the centre of the town 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 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 coorosion).
From Momtilla Toursmo
