This DO region is thought to be the cousin of the world-famous Jerez-Xérès-Sherry DO.

Although Montilla-Moriles is lesser known by the public, both these regions are sharing a common tradition in the way that are producing similar wines following the same production methods.

This was the status of winemaking in Montilla-Moriles wine zone until the year 1945 when DO status was granted to the region.

This can be looked upon as a significant move towards the local wine economy of Montilla-Moriles as they were able to label and market wines with their own names.

However, I’d say this wine region is still being shadowed by its cousin Jerez-Xérès-Sherry DO.

The town of Montilla is forming the centre of this region. The landscape of this region is found to be dry and flat and is planting wheat, olive, and vine as its major plantations.

Although this region is about 160 kilometres away from its cousin, the soils are found to be more similar to that of Jerez.

The high albedo meaning the amount of sunlight reflected back to the vineyards along with the excellent moisture retention can be called as a major boom to this region.

The high albedo is mainly due to the Albariza, which is the white marl composed of fossils, clay, and calcium.

The climate of Montilla-Moriles also is not different from that of Jerez. The average daytime temperatures would be around 30 degrees during summers.

Wines from Montilla-Moriles

Spanish Red Wine - Spanish White Wine - Spanish Rosé Wine - Spanish Dessert Wine

Then, they will undergo maturation and classification as follows:

Joven Afrutado

These are the most basic forms of Montilla-Moriles wines, which are consumed young. These can be made from any grape variety that is grown in this wine region.

Fino

This is equivalent to your Fino Sherry and is produced following the similar technique. These wines are found to be dry with light textures.

Amontillado

This means the Montilla-style that goes through a maturation period and an oxidation process. This oxidative maturation is continued until the wine gains an excellent complexity. These wines are sweet and are made using Pedro Ximénez grape variety.

Oloroso

These are stronger, richer, and darker styles of Amontillado.

Palo Cortado

These are the intermediate forms between the Amontillado and the Oloroso.

Pedro Ximenez

This is a straw wine and is thick, sweet, dark, and syrupy in nature.

Moscatel

This is a natural sweet made from extremely ripe Moscatel grapes.

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