Alvear Extremadura

+34 957 650 100 Avda.M. Auxiliadora, 1
Montilla, 14550
Argentina View map

The winery has extensive vineyards located in the most famous “pagos” (wine production areas) of the Montilla y Morilles mountain range: Las Puentes, El Lagarito and Rompebonetes. There, the main protagonist is the grape Pedro Ximénez, originally from the Rhine’s area. A grape that has become the single base of our sweet, fino, oloroso and amontillado wines. The wine is left to rest in the quite and peaceful atmospheres of the “La Sacristia, El Liceo and Las Mercedes cellars. The wine is placed in American butts, where is aged in wood using the criadera and solera system. That is the traditional method used by the Andalusian denominations of origin to mix and age the fortified wines and brandies. The criaderas reflect the stages of the ageing. The oak butts are piled up on top of each other, starting with the first one on the ground, which is known as the solera. The butts of the first criadera are immediately on top of the solera, the second criadera on top of the first and so on. The wine is Read more »

Varietals Produced by Alvear Extremadura View all

  • Syrah

    The irony here is that Syrah’s origins could give Carmen Sandiego a run for her international wallet. Syrah’s deepest...

  • Cabernet Sauvignon

    “King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...

  • Pedro Ximénez

    Ximénez, Jimenez, Ximénès, Pedro, Pedro Giménez, Pedro Jimenez, Pedro Khimenes, Pedro Ximénès, Pedro Ximenes De Jerez...

  • Palomino

    History of the grape: Palomino is split into three types: Palomino Fino, Palomino de Jerez and Palomino Basto. All of...

  • Merlot

    The Occitanian word “merlot” translates to “young blackbird.” An accurate description for this popular, early-budding...

  • Malbec

    History of the grape: Some believe Malbec is named after a Hungarian peasant who spread plantings along the French co...

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Alvear Extremadura on Snooth

  • Alvear Pedro Ximénez Montilla-Moriles Reserva 1998


    Dark rich brown color. The nose is a bit restrained and needs time to fully open where nuts, wood, and light vanilla aromas make their way to the surface. Very sweet and yet it has an acidity that I rarely see in PX wines that seems to leave the mouth dry as you finish. Maple syrup, burnt sugars, dense chocolate, cocoa, and coffee flavors all ar... Read More

    Wine review by ryanopaz

  • Alvear Pedro Ximénez Montilla-Moriles Montilla-Moriles NV


    Dark rich brown in color. The nose is restrained with faint wood and dry nuts making their way through. Huge acidity that balances the thickness on the palate. Not cloying in the least bit which is surprising for such a thick wine. In the mouth you find flavors that go on and on of maple syrup, honey, clove, faint cherries and this is jsut a sta... Read More

    Wine review by ryanopaz

  • Alvear Pedro Ximénez Montilla-Moriles Montilla-Moriles NV


    Deep and dark with a light red glint. Brown sugar, molasses, light cinnamon spice and a wisp of wood all show on the nose. The palate is thick and viscous with a medium acidity that doesn't fully balance out the intense sweetness. The flavors get lost in the viscousity showing mainly carel and molasses, though with time dried dates and light cin... Read More

    Wine review by ryanopaz

  • Alvear Px de Añada Montilla-Moriles 2003


    Thick burnt caramel color with a viscousity that makes motor oil look delicate. Made from dried grapes the nose of this is full of dried fruits from raisens to prunes to peach or nectarine. Soft nuts and caramel, along with very light wood polish all fill in around the fruits in the nose of this wine. In the mouth this wine sits thick on the pal... Read More

    Wine review by ryanopaz

  • Alvear Px de Añada Montilla-Moriles 2003


    Golden light brown with a viscousity that I have not seen before, granted this is my first PX. Brown sugar with dried apricot and dare I say mango? Maple syrup maybe cherries, peaches baked with cinnamon and a strange ethereal overtone of salt air. Heavy, Heavy, did I mention heavy? Thick like maple syrup with a sweetness that lingers on and on ... Read More

    Wine review by ryanopaz

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