A story of great proportions: intensity, density, complexity. There are multiple layers of character here and all you have to do is sit down and give it some undivided attention. No need to age, serve it with lighter firm cheese, fresh fruits and nuts. And Chocolate.
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!
Pedro Ximenez – 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.
D.O Montilla-Moriles – Is a region that grows only Pedro Ximenez. Interestingly grapes grown in Montilla can be take 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.