Alvear Fino en Rama

The D.O. Montilla-Moriles is one of the oldest in Spain. Located in the south of Cordoba, this appellation, established in 1932 and which published its statute in 1945, has some singularities which make it unique for the production and ageing of wines. Part of this exceptionality is due to its location, framed by the rivers Genil and Guadajoz, as well as by the river Guadalquivir to the north and by the Sierras de la Subbética to the south.

In total, more than 5,000 hectares of vineyards grow on two kinds of soil: albariza (known in the area as alberos) and clay with iron salts (known as ruedos). The first type (located in the Sierra de Montilla and Los Moriles Altos) has a limestone composition rich in calcium carbonate, allowing for greater water retention and slower grape ripening. This fundamental characteristic means this location is considered to be a Superior Quality Subzone. Directly from there comes Alvear Fino en Rama, a full-bodied wine made from Pedro Ximénez grapes and aged under veil in flor, by Alvear winery.

Alvear Fino en Rama comes from the vineyards this winery (one of the oldest in Andalusia) runs in the town of Montilla. Always worked using traditional methods and minimal intervention, the state of health of these vines is maintained with small doses of copper and sulphur, as well as natural plants (sage, wormwood, cinnamon...). This philosophy will be maintained once in the winery. In the case of Alvear Fino en Rama, the grapes are lightly pressed to obtain the first pressings. This higher quality wine will be aged in 500 liter American oak casks, which will be filled to only two thirds of the capacity. This leaves a small air chamber where the native yeasts in charge of developing the veil of flor can survive. Thanks to the presence of these microorganisms, biological ageing develops, giving the wine very unusual aromas and flavors. In principle, this method of vinification is similar to that carried out in the Marco del Jerez; however, at Bodegas Alvear they have retaliated by eliminating the traditional dew system of criaderas and soleras where, regardless of the vintage, the wine from the newest butts (always at the top) fills the lees of the oldest ones (at the bottom). In the case of Alvear Fino en Rama, it’s always refreshed with the same vintage.

Finally, Alvear Fino en Rama will be bottled without filtration or cold stabilization. It’s therefore not uncommon to find small particles and turbidity when it’s served in a glass. After all, it’s the essence of the Sierra de Montilla in its purest form.