Montilla-Moriles is a DO (Denominación de Origen) within the larger Andalucia province of Spain. It is located at about 25 miles (45 km) south of the municipality of Córdoba.
The region is known for its rich dessert wines which are categorized using the same classification system used for Sherry in Jerez. However, the wines produced in Montilla-Moriles are generally not fortified (with some exceptions, such as Oloroso), as the Pedro Ximénez grape achieves extraordinary ripeness in this hot and dry condition - a mix of Mediterranean and semi-continental climates. The wines ferment to between 14% to 17% alcohol leaving behind plenty of residual sugar. These are then matured using the 'Solera' system then classified into following styles:
- Joven Afrutado (young and fruity): these are the most basic wines from the region, consumed young and can be dry or slightly sweet. All the grape varieties grown in Montilla are allowed in this wine.
- Fino: produced using the same techniques as in Fino Sherry although the 'Flor' yeast responsible for imparting the distinct character to the wine is often not as effective in Montilla due to its hot climate. They are dry, nutty and light in texture.
- Amontillado: means 'Montilla-style'. This wine starts its maturation period under a film of the 'Flor' yeast but once the yeast dissipates, the wine gradually oxidizes, changing its color to brown or amber. As this oxidative maturation continues for a long time, the wine gains amazing complexity, a hallmark of this style. Most Amontillado Montillas are sweet, made from the region's noble grape variety, Pedro Ximénez.
- Oloroso: a richer, heavier and darker style of Montilla made from Pedro Ximénez.
- Palo Cortado: an intermediate style between an Amontillado and Oloroso. These Montillas display the crispness of Amontillados and the richness of Olorosos.
Apart from these, Montilla-Moriles also produces unfortified dessert wines from extremely ripe Moscatel grapes, and brandies from Airén.
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