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MONTILLA-MORILES
For years now, the wineries of Montilla-Moriles have
been experimenting with still Pedro Ximénez wines
from various plots, each with different orientations, al-
titudes and soil types, giving rise to a new wave of wi-
nes from the region: dry, mineral whites capable of ex-
pressing the nuances of a territory as heterogeneous
as it is fascinating.
While vineyards in the lower areas rest on soils with
less limestone, resulting in more robust wines with pro-
nounced fruit, most of the vines are located on higher
ground and planted on albariza soils, which contribute
to the DO’s more elegant, saline profiles.
Albariza is the white soul of Montilla-Moriles vineyards.
It is a marl soil, soft in texture and almost luminous
in appearance, made up mainly of calcium carbonate,
clay and marine fossils. Its porous structure and ability
to retain water allow vines to survive the extreme Anda-
lusian summers, releasing the moisture stored during
the winter just when it is most needed. Furthermore, its
pale colour reflects sunlight onto the leaves and grape
clusters, boosting photosynthesis and aiding fuller ri-
pening. These conditions, combined with naturally low
yields, produce wines with great concentration and a
distinct mineral and saline character. In Montilla-Mori-
les, albariza does more than support the vine: it lends
it character, elegance and an age-worthiness that can
be felt in every glass.
This calcareous soil is especially prevalent in the hi-
gher zones, where sediment accumulation is lower,
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