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Montilla-Moriles shares similarities with neighbouring Jerez, yet offers a distinct expression shaped by climate, grape variety, and tradition. The region works almost exclusively with Pedro Ximénez, producing a range of styles from dry, saline wines to deeply concentrated sweet expressions.
Dry wines, often aged under flor, show a precise and structured profile with notes of almond, bread dough, and a characteristic savoury edge. Compared to Jerez, they often feel slightly fuller, with a broader texture while retaining freshness.
Oxidative styles bring depth and richness, with flavours of nuts, spice, and dried fruit, supported by a firm structural backbone. In sweet wines, the natural concentration of Pedro Ximénez leads to intense, layered profiles, balanced by underlying acidity.
Winemaking remains traditional, with ageing playing a central role in shaping the wines. Montilla-Moriles offers a distinctive interpretation of fortified wine, combining structure, depth, and a clear sense of identity.

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