Montlla-Moriles

Deep in the sun-drenched south of Spain, Andalucia is best known as the last bastion of Moorish rule on the Iberian peninsula. Today, it’s known for Grenada’s Alhambra, and for the superb fortified wines of Jerez and nearby Montilla, known, thanks to centuries of British mispronunciation, as Sherry.

In Montilla, the main style of wine produced is very similar to Sherry, although it is generally not fortified. Flor yeast veils and soleras are commonly used, and the same grading system of Fino, Amontillado, Oloroso and super-rich dessert grades are all produced. Pedro Ximinez is the indigenous grape used in most of the wines, although a range of other varieties are permitted.

The climate here is continental-Mediterranean, with long hot dry summers and short winters. Soils are highly calcareous, poor and stony. These white soils, known as “albariza,” are responsible the unique character of the region’s wines.

gracia hermanos

Founded in the 1950s by chemical analyst Francisco Gracia Naranjo, Gracia Hermanos is part of the Pérez Barquero group.

When Gracia Naranjo died prematurely in 1974, Rafael Córdoba García took over the management. Today the business is manage by Garcia along with oenological expert Pepe Jiménez. The group owns 140 hectares in the two main quality areas of Montilla-Moriles -Sierra de Montilla and Moriles Altos- plus 70 hectares in Santaella, near Aguilar de la Frontera. An extra 400 hectares from purveyors are also processed, but the house’s leading brands are all sourced from their own fruit. The winery boasts a range of stainless gear, plus some 5,000 older American oak butts and 100 large casks of 1500 liters each.

the wine

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