Nestled in the rolling landscape of Southern Spain, Montilla holds a sweet secret. Unlike many wine regions that dabble in a variety of styles, Montilla has carved out an exceptional niche in the production of globally celebrated dessert wines.
Montilla’s proclivity for dessert wine is not incidental. Montilla and the surrounding regions have been cultivating the Pedro Ximenez grape for centuries, with some experts suggesting it dates back to the early 17th century. Over 96% of Pedro Ximenez grapes are grown in Spain, with Montilla as the most prominent. This grape is naturally sweet, with notes of dark licorice, raisined fruits, coffee, and citrus–all of which are highly desirable flavor profiles for dessert wines.
It’s not just the grape itself, either. The winemaking processes Montilla have perfected over centuries are particularly suited for the creation of sumptuous dessert wines. Grapes are typically dried on mats beneath the sun, which concentrates the sugars and deepens the grapes’ inherent sweetness. Montilla is also well known for its use of the solera system for aging, the same method used in the production of sherry, which encourages wine to develop unique, sweet tastes over time.
These traditions, along with Spain’s naturally sweet grapes, result in a plethora of fine dessert wines. These wines, which typically deliver an alcohol content between 14% and 17%, are popularly paired with dark chocolate, blue cheeses, and exotic fruits.
The sweetness of a Montilla dessert wine isn’t just delicious; It’s a celebration of what makes Montilla special, embodying a tradition of fine winemaking that is worth savoring.
Alvear Pedro Ximenez Solera 1927
Alvear Pedro Ximenez Solera 1927, one of the Montilla's most popular dessert wines, is a rich, full sumptuous wine with great intensity, and a dense mahogany color. Because of its strong, fruity succulence, it is not uncommon to enjoy Alvear Pedro Ximenez Solera 1927 with ice, or is accompanied by ice cream, fruit salad, pastries, or blue cheese.
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