Palo Cortado Nº 7 Alvear

Alvear is one of the oldest and most respected houses in Montilla-Moriles, the Andalusian region inland from Jerez where the hot continental climate ripens grapes to high sugar without fortification. This Palo Cortado is made from Pedro Ximénez grown on albero, the chalky white soil that mirrors albariza, and aged in the criaderas and soleras system. Palo Cortado is the rarest of the dry styles. It begins under flor like a fino, then the veil fails and the wine finishes ageing oxidatively like an oloroso. That dual path gives the wine its character: the fine, delicate aromatics of biological ageing combined with the body and structure of oxidative ageing, where slow contact with air through the cask builds nutty, dried-fruit complexity. The wine is naturally dry. The colour is deep amber-mahogany. The nose is refined and pungent, with hazelnut, walnut and orange peel. The palate is fuller than a fino, dry and long, with roasted nuts, dried apricot, caramel and a savoury, umami depth on the finish. Serve cool at 13 to 15 degrees in a copita or white-wine glass. It suits cured meats, hard cheese and consommé.