Montilla-Moriles | Wine Region Notes

The Region at a Glance

Location: South of Córdoba, ~5,000 ha, 17 localities, 125-600m altitude
Type: Vinos tradicionales andaluces: fino, amontillado, oloroso, dulces
Grape: pedro ximénez (75%)
Terroir: The best wines come from the Subzonas de Calidad Superior, Sierra de Montilla and Moriles Alto, characterized by white, chalky albero (alberiza) soils.
Natural Strength: Unlike Sherry, Montilla-Moriles dry wines (like Fino) typically reach 15% ABV naturally through the extreme summer heat, preserving the pure character of the grape
Asoleo: Sweet PX wines are made by sun-drying grapes on esparto mats for 4–10 days, concentrating sugars to incredible levels (often 400–500 g/l); almost all PX wine in Jerez originates from Montilla-Moriles

History

Current productive area around 5,000 ha (down from 20,000 ha in the 1970s), slightly smaller compared to Jerez.

For a short historical overview of the region, see article

Innovative Strategies and Transformations in the Montilla–Moriles Wine-Production Area: Adaptation and Success in the Global Market, 2024

Soils

Sierra de Montilla (hills east of Montilla) and Moriles Alto (north of Moriles) are designated Subzonas de Calidad Superior with albariza-type soils (locally called albero), at 400–600 m altitude. These are considered the ideal terroirs for Pedro Ximénez. Yields are limited to 60 hl/ha vs. 80 hl/ha in the broader DO.

For a brief description of the soil types, see

DO Montilla-Moriles Consejo Regulador

Source: www.montillamoriles.es/territorio/tipos-de-suelo

Styles

The DO website also covers Crianza (biológica under velo de flor in oak botas and crianza oxidativa) and the criaderas and soleras with the different wine styles as a result

Style	Aging Type	Character
Joven / Blanco Joven	None	Fresh, fruity young white
Tinaja	Clay/cement vessels; some flor	Traditional, terroir-driven
Fino	Biological	Dry, delicate, almond notes
Amontillado	Biological → Oxidative	Dry, nutty, amber
Oloroso	Oxidative only	Rich, dark, complex
Palo Cortado	Biological → Oxidative (rare)	Between Amontillado & Oloroso
Cream / Pale Cream	Blended sweet styles	Commercial blended styles
Pedro Ximénez	Sun-dried grapes; oxidative	Intensely sweet, raisined

Bodegas

For a complete list of bodegas, see the DO Montilla-Moriles site

www.montillamoriles.es/bodegas

Alvear

Founded 1729, oldest bodega in Andalusia. 300 ha in Sierra de Montilla, almost exclusively Pedro Ximénez. Benchmark: Fino C.B.

www.alvear.es | Grandes Pagos | Wine-Searcher

Toro Albalá

Founded 1922 in Aguilar de la Frontera. Globally recognized for vintage PX wines, including Don PX Convento Selección 1946 — the first sweet wine to receive a perfect 100-point Parker score. Also produces ultra-aged traditional vinegars and terroir-driven dry whites under the MIUT project.

www.toroalbala.es | Wine-Searcher

Pérez Barquero

Founded 1905. Distinguished for the 1905 Solera Fundacional series (Amontillado and PX both scored 100 points by Parker). The Gran Barquero Fino undergoes up to 10 years of biological aging, reaching 15% ABV unfortified.

perezbarquero.com | Wine-Searcher

Robles

Founded 1927. Regional pioneer in certified organic viticulture since the late 1990s. Winner of the Spanish Ministry of Agriculture’s Award for Best Organic Production.

bodegasrobles.es | Wine-Searcher

Equipo Navazos

Founded 2005 by Jesús Barquín (Professor of Criminology, University of Granada) and Eduardo Ojeda (Technical Director, Grupo Estévez). Selects and bottles exceptional individual casks from Jerez, Sanlúcar, and Montilla through the “La Bota” numbered release series. Pioneered the “en rama” movement and recovery of unfortified Andalusian whites.

Montilla-Moriles vs. Jerez

	Montilla-Moriles	Jerez
Dominant grape	Pedro Ximénez (>75%)	Palomino Fino
Fortification (dry styles)	Typically none — reaches 15%+ naturally	Fortified to 15–15.5% (Fino/Manzanilla)
PX sweet wines	Fortified to 14–15%, nearly full barrels → preserves fruit freshness	Fortified to 18%, 5/6-full barrels → more oxidative
Flor strains	capensis / bayanus — thinner flor	beticus / montuliensis — thicker flor
Fino character	Fuller-bodied, richer (grape variety + continental climate + later harvest + thinner flor)	Lighter, more saline
Preferred generoso	Amontillado (= “in the Montilla style”)	Fino / Manzanilla
Best Fino aging	8–10 years (e.g., Gran Barquero, Fino Capataz)	Typically younger
PX supply	Supplies virtually all of Jerez’s PX — the only wine Jerez may purchase from outside its zone	Imports PX from Montilla
Current vineyard area	~5,000 ha (down from ~20,000 ha in late 1970s)	~7,000 ha
DO recognition	1932 (Consejo Regulador 1944)	1933