TERRITORY AND WINE-GROWING HERITAGE
Fino from Montilla and D.O. Montilla-Moriles Wines
Amontillado, oloroso, palo cortado and Pedro Ximénez: wines from our chalky albariza soil, produced in Montilla since 1902.
Our Selection of Fino from Montilla and Fortified Wines
All our wines in this category are protected by the Montilla-Moriles Protected Designation of Origin, that guarantees their origin and production. Each wine reflects a different style of maturation, from the freshness of the fino to the sweetness of the Pedro Ximénez.
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Fino from Montilla and Fortified Wines from the D.O.P. Montilla-Moriles
The Montilla-Moriles Protected Designation of Origin protects wines produced in the south of the province of Córdoba, on white, calcium-carbonate-rich soils and under a warm climate. Its leading grape is Pedro Ximénez, the variety used to produce both the dry fortified wines and the sweet wines most characteristic of the region.
The Wine Styles in Our Selection
Fino de Montilla
The region's most emblematic wine. To be labelled "Fino", it must age for at least two years under a veil of flor using the criaderas y soleras system. The result is a pale, dry, light wine with an almond character.
Oloroso
It is aged through oxidative maturation, in contact with air, which gives it a darker colour, fuller body and intense aromas of nuts and wood.
Palo cortado
It begins its maturation under a veil of flor and then continues oxidatively, combining the delicacy of a biological wine with the body of an oloroso.
Pale Cream y Cream
Fortified wines with a touch of sweetness. Pale Cream keeps its pale colour, while Cream combines the body of an oloroso with the sweetness of Pedro Ximénez.
Pedro Ximénez
The great sweet wine of Montilla-Moriles, made from sun-dried grapes: dense, dark, with aromas of raisins, figs and honey.
Our collections
Within this category you'll find six collections, each with its own character. Choose the one that best suits your way of enjoying Montilla-Moriles wine.
- Traditional Wines: our finos in convenient formats for everyday drinking.
- Classic Wines: the La Tercia range, along with our timeless Cream and Solera wines.
- Cruz Conde Wines: fino, oloroso, palo cortado and Pedro Ximénez, bearing the winery's seal.
- Cruz Conde 1902 Wines: our most special range, paying tribute to our founding year.
- Gourmet: Montilla-Moriles wines created for cooking.
- Bodegas Márquez Panadero: finos with a history of their own, some named after bullfighters.
FAQs
What's the difference between a fino from Montilla and a fino from Jerez?
Both are aged under a veil of flor, but they are made from different grapes: Montilla-Moriles wines are predominantly made from Pedro Ximénez, while Jerez wines use Palomino.
At what temperature should a fino from Montilla be served?
Well chilled, usually between 6 and 8°C, as an aperitif or to accompany tapas, fish and seafood.
How long is a fino from Montilla aged?
To be labelled "Fino", a Montilla-Moriles wine must be aged for at least two years under a veil of flor using the criaderas y soleras system, in oak casks. Many finos go well beyond that minimum.
Bulk Orders
Do you need wine, brandy or liqueurs for hospitality, business or events? Get in touch and we'll let you know the terms for bulk orders.
Our D.O. Montilla-Moriles wines, straight from the winery.