Toro Albala makes wines in the Sherry styles but with a few subtle but important differences. They are in Montilla not in Jerez so can’t legally claim to be making Sherry and they exclusively use Pedro Ximenez to make their wines instead of using Palomino for the dry styles. The end result is still stunning and under-valued fortifieds!
A clean, dry and nutty fortified with hints of floral, pepper and dried fruits. Being made with PX this is richer than Sherry but this just adds to the experience. Ready to drink but also more than capable of being left open for 6 – 12 months without deteriorating in quality.
The grape variety and style of wine from Sherry that makes what can only be described as liquefied Christmas cake. In Montilla PX is used to make Sherry styled wines from Fino through to sweet wines but they often aren’t fortified as PX has the ability to get quite ripe.
Is a region that grows only Pedro Ximenez. Interestingly grapes grown in Montilla can be taken to Jerez and made into wine there are released as Sherry. PX grapes made into wine in Montilla can only carry the D.O Montilla-Moriles tag. They make all the Sherry styles from dry Fino through to the sweet sun dried wines but they are all richer due to PX’s influence and the lighter styles often don’t need fortification.