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Montilla-Moriles, Don PX Convento Seleccion, Toro Albala - 1970

  • Provenance: Andalousia
  • Appellation: Montilla-Moriles
  • Domain: Toro Albala
  • Grape variety(ies): Pedro Ximenez
  • On-call time: 50 years
  • Style of wine: Vin de méditation
  • Alcohol degree: 14%
Jet-black and incredibly dense, it has an abysmal nose of marzipan and coffee bean with a heightened roasted character, followed by tobacco, empyreumatic and balsamic nuances. It is a mysterious wine, which reveals itself slowly in the mouth. At ease in a large glass, given its high residual sugar content, nuances of caramel, cafe' and dark chocolate fill the mouth. In retro-olfaction, we discover nuances of plum, honey and sultana. Extremely long, its ageing potential seems enormous. Wine Advocate, Luis Gutiérrez: 96/100
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Technique

Oenology

The grapes are harvested at the end of August. The best bunches are selected and transported in crates to a sandy area where they are laid out in the sun to dry for 10 days (45-50°C during the day and 25-35°C at night). The bunches are then crushed with very powerful presses, and the must is put into vats. The alcoholic fermentation takes place until about 9° of alcohol. The wine is then matured to about 17° and then aged for a long time in large American oak barrels.

Suggestions for accompaniment

To be drunk on its own, as a dessert wine or with a large Havana.

Domain
The Andalusian vineyards are divided into several appellations, including Montilla-Moriles, which certainly has the oldest vineyards in the region, as it was already prosperous in Roman times. The climate here is continental, very warm, with short winters and low rainfall. The harvest begins in mid-August and is the earliest in Spain. The king grape variety is Pedro Ximenez (PX), which is vinified into dry or sweet wines in oxidative modes, with long to very long maturation. Located in the village of Aguilar de la Frontera, 50 kilometres from Cordoba, the estate was founded in 1844 by Antonio Sánchez Prieto. In 1922, José Toro Albala, who had a passion for both wine and archaeology, restored and moved the winery to the old power station in Aguilar, with its large underground warehouses ideal for storing wine. For almost a century, the winery produced wine to be aged in its cellars, but without bottling it. Things changed at the end of the 20th century with the birth of the first vintages. For some years now, Antonio Sanchez Romero has been at the helm of the winery, creating unique jewels without losing sight of the essence of his estate, the Pedro Ximenez: an extraordinary grape variety. A true romantic character, he is also a great oenologist, with encyclopaedic knowledge and a lively and always inventive personality. His wines reflect this.
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