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Pérez Barquero, Fino Montilla-Moriles NV

£13.00 (75cl)

In stock

SKU: SMOBA00NVB

About the wine

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Description

100% Pedro Ximénez, sourced from the highest altitude vineyards and harvested 2 weeks later than for the other wines. Unfortified, this Fino is aged in a solera system of American oak barrels under a veil of flor for 8 to 10 years.

Tasting note

Our flagship Fino is all about freshness, elegance and complexity. Unbeatable companion of genuine food with pure flavours. Naturally fermented, it does not require the addition of alcohol during the winemaking process, enhancing its vinous balance, toasty and nutty aromas and intense aftertaste. It is acknowledged worldwide as one of the region’s great Finos.

About the producer

Pérez Barquero was established back in 1905 within the historic town of Montilla, south of Córdoba and in 1985 the winery was purchased by Rafael Córdoba. Montilla-Moriles is a Spanish DO located in the south of the province of Córdoba and is bounded by the rivers Genil to the east, Guadajoz to the west, and Guadalquivir to the north, and the Subbetic Range of mountains to the south.

Pérez Barquero own almost 100 hectares of vineyards all located in the highest quality zones of the Sierra de Montilla and Moriles Alto, on chalky soils. The majority of plantings are Pedro Ximénez (PX), indigenous to the Rin valley. The pressing house is located near the vineyards; as the ambient temperature can reach almost 38°C during harvest, maintaining freshness in the grapes is key. It is traditional in Montilla-Moriles to use 6000L amphoras called tinajas, and Pérez Barquero use cement tinajas. Fermentation begins in stainless steel tanks, but there is still about 5% residual sugar when the wine is moved to the tinajas. It is here that the wine finishes its alcoholic and malolactic fermentation, and where a layer of flor first develops.

Pérez Barquero’s 350 tinajas are stored in a large two storey room with high ceilings and open windows to control the temperatures. The wine ferments on indigenous yeasts; very important in order to fully ferment these high sugar/ high alcohol wines. These natural yeasts develop into the flor which gives these wines their particular character whereafter they continue to ferment naturally to 15- 16% ABV. The wine then rests in tinajas for one year, from September through to September. After one year the wines are moved to 500L double tapered American oak barrels known as sherry butts. Fino is raised in a solera system in a cooler temperaturecontrolled cellar than other wines. Oloroso and PX are also raised in a solera system but aged in warmer cellars with a great deal of air contact.



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