PÉREZ BARQUERO, Spain

But it was in 1985, when the Córdoba, Ruz and Garcia families look charge of this noble estate and its mythical soleras that the world finally began to take notice. The region’s landscape, the soft albariza hills of the Sierra de Montilla and Moriles Alto, is where the magic begins, after which the wine is elevated in the jars, criaderas and soleras that dwell in the bodega’s silent, cathedral-like cellars.

Viticulture

Pedro Ximénez is rich in sugar, and thrives in the heat and sunshine in the south and east of Montilla - 3,000 hours per year! Vines are rooted in the brilliant white ‘albariza’ limestone soil, and it is these permeable and poor soils which allows a long and balanced ripening, producing delicate, fresh Pedro Ximénez. When ripe the grapes turn a beautiful golden bronze which signals the time to harvest!

Winemaking

Fermentation takes place in temperature-controlled stainless steel tanks, after which the wine is transferred into traditional jars to settle, before selection and final classification. During this process a layer of yeast forms on the surface, referred to as the “velo de flor”, and it is this which is responsible for the natural process known as biological ageing, through which the flor imparts finos and amontillados their authentic style and character.