Alvear Medium Dry Amontillado

Alvear Medium Dry is the winery’s most entry-level Amontillado. This is a classic Amontillado from Montilla-Moriles, which is produced from Pedro Ximénez base wine fermented to 15% (without fortification) in tinaja, and subsequently aged in the system of soleras & criaderas biologically under velo de flor. The wine ages for an average of eight years, until the velo de flor dies, exposing the wine to a brief period of oxidative ageing. The wine is sweetened with PX sweet wine before bottling, unlike other Medium Drys on the market, which are sweetened with rectified-concentrated grapemust. Aging

Alvear Medium Dry is biologically aged for an average of eight years in American oak butts in the system of soleras & criaderas under velo de flor.