Montilla-Moriles

Montilla- Moriles is a wine region in Spain with the status of a Denomination of Origin (DO). The region is located in Andalusia, just south and southeast of Córdoba. About 10 000 hectares are planted with Pedro Ximenez grape primarily, next are still the varieties Airen, Verdejo, Moscatel and Torrontés approved in the growing area. In the trade almost exclusively very full-bodied, alcoholic white wines, sherries are similar both oxidatively reductively even under a spontaneously arising pile layer.

Wines from this region were once world- famous, but this fame faded as the many fortified wines in the last 40 years considerably. Especially the region harmed the competition for better-known sherry very much, as its smaller and lesser sibling wines from this DO were considered. Fundamental difference to the sherry from Jerez or Manzanilla Sanlúcar de Barrameda is the carrier type and in good years (ie, years in which Pedro Ximenez ripen fully and to develop its immense sweetness potential) is a broad waiver of Fortification. Also in development consist mainly in the choice of containers fundamental differences.

Vines and location

Carrier type of most wines D.O. Pedro Ximenez that, the fully mature is reached very high must weights so that will help to promote as Vino Joven never, and to a Fino rarely gespritet. The P.X. has ( ampelographisches abbreviation for the vine Pedro Ximenez ) their best locations in the Zona Calidad Superior extremely low humus Mergelkalkböden, the so-called Albarizzas; Top vineyards are located in the Sierra de Moriles and in the Altos de Moriles. In low-lying areas, especially on loose sandy soils of the Sierra de Montilla, in the so-called Zona Llana, slightly lower grades are usually achieved. These regions are also reinforced with the Beisorten the DO planted. The climate in the entire area is extremely hot summer; Rain falls almost exclusively in late autumn and winter, but can be / square meter in the higher elevations around 1000 millimeters. The average annual temperature varies around 16 ° C.

Removal and storage

The grapes are de-stemmed and pressed usually immediately after the harvest. For the best wines only supply musts be used - with great pressing musts ferment derived to base wines of brandies, or come as a regional table wines on the market. Fermentation takes place in about man earthenware jars, called Tinajas. In the reductive removal Finos mature under a pile layer, which largely prevents the contact with oxygen. These wines are often fully ungespritet ( alcohol content of about 15 percent by volume ), or only slightly gespritet. ( Alcohol content about 16 volume percent). Wines that are to be amontillado or oloroso later, also in this DO gespritet - thus the pile layer is partially or totally destroyed and maturation takes place by oxidation. After fermentation, the young wine will be deducted in wooden barrels (usually similar in Jerez and Sanlúcar de Barrameda 600 liter oak barrels) and mature in the solera method Criadera. As in the Sherry region, the barrels are filled up to 5/6, so that contact with the air remains, or, as in the Fino and partly also the Amontillado a pile layer can be formed.

Wines

Nationally and internationally known is the DO almost exclusively for wines that have a certain relationship to the different types of sherry, and also the same name as this bear: Fino, Amontillado and Oloroso, Palo cortado occasionally. In addition, remarkable, dry, very fruity young wines Vino Joven be vernmarktet internationally. Especially the Finos from the region differ significantly from the manzanilla and fino sherry from the triangle. This is mainly due to the different carrier type and the slightly different expansion. The significantly higher glycerol content of Montilla- Morilles Finos causes a slightly fattier, not as bone-dry overall impression; even the slight hint of salt, which can be very clear especially in Manzanillas, this Finos is not intrinsically. These features play a flavor role, a quality judgment they do not represent The amontillado, but especially when Oloroso the differences in taste too similar to developed wines from the Jerez region are less clear because of the usually very long oxidative aging process, the initially significant differences in the flavors of the base wines cancels part.

In addition to these internationally famous wines still get the sweet, dark brown, but often almost black Pedro Ximenez in trade, whose alcohol content varies usually 15 to 17 volume percent, but occasionally may also significantly lower. The Moscatel, a kind of wine made ​​from grapes of the Yellow Muscatel is also rusted, sometimes gespritet. In old age can, with connoisseurs, well known wines, despite its sweetness be very tart. Them a strong cocoa flavor is often intrinsically.

580954
de