Alvear S.A.

Avda. Mª Auxiliadora 1, 14550 Montilla

Telephone +34 957 650100
Fax +34 957 650135

This company is co-exhibitor of
ICEX Espana Exportacion e Inversiones

Hall map

ProWein 2017 hall map (Hall 10): stand C151

Fairground map

ProWein 2017 fairground map: Hall 10

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.24  Spain
  •  Montilla-Moriles

Our products

Product category: Montilla-Moriles

Fino C.B.

Origin: Montilla-Moriles
Variety: 100% Pedro Ximénez


Produced from the best musts of the Pedro Ximenez grapes, the Fino C.B. is the flagship of Alvear and is omnipresent wherever Andalusians meet together for a yam. A typical product of that special process which takes place in the cask under a veil of yeast is the “crianza en flor”. C.B. comes from Carlos Billanueva, the cellar master who in the early XIX century marked the casks containing the best wines with his initials.

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Product category: Montilla-Moriles

Pedro Ximénez 1927

Añada: N/V
Denominación de Origen: Montilla-Moriles
Variedad: 100% Pedro Ximénez
Vino elaborado a partir de uvas pasificadas al sol, y con una crianza de cinco años en botas de roble americano, mediante el tradicional sistema de criaderas y soleras, con sacas y rocíos periódicos.

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Product category: Montilla-Moriles

Moscatel Alvear

vintage 2013
Origin Montilla Moriles
Variety 100% Pedro Ximénez
Vinification Young fruity white wine made from natural Pedro Ximénez grapes from the last harvest.

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About us

Company details

Montilla-Moriles, the Kingdom of the Pedro Ximénez grape variety
Alvear is one of the most prestigious and internationally renowned bodegas in Andalucía, boasting extensive vineyards that are located in the most famous estates in the Sierra de Montilla y Moriles (Córdoba). This privileged land’s star grape variety is Pedro Ximénez, which is thought to have originated in the Rhine region, and is used by the bodega as the unique base wine for its sweet, Fino, Oloroso and Amontillado wines.

The Pedro Ximénez grape variety
The Pedro Ximénez grape variety is not only the star of DO Montilla-Moriles but also of the wines and vineyards owned by Bodegas Alvear. Legend has it that it was brought from the Rhine by a solider serving in the Spanish army in Flanders, who consequently gave it his name.

In general, the bodega’s vineyards are cultivated on exceptionally chalky soils. The region boasts two very distinct soil types: white ‘albariza or albero’ soils which are very chalky, porous, poor in organic material and produce low yields, and where the grapes are subject to a longer and more balanced ripening process; and ‘ruedo’ soils that are red in colour due to the presence of iron oxides, and which, in contrast, accelerate the ripening process.

After the initial vinification process the wines are subject to the miracle known as ‘ageing under a velo de flor’; a natural biological process whereby a cream-coloured cap or ‘velo de flor’ of yeast, indigenous to the region, develops on the top of the wine. The action of the yeast bestows extraordinary aroma and flavour to the wine, which is quite distinct from when it is first produced as a base wine. In order to encourage the development of the native yeast strain optimum temperature and humidity conditions are maintained in the bodega and the wine casks or butts are filled to about five-sixths, leaving enough free space at the top for the ‘velo de flor’ to develop. Wines subject to a longer ageing process, usually until the nutritional capacity of the ‘flor’ has been exhausted, are called Amontillado wines, which acquire a deep golden colour.

In the Oloroso winemaking process, in contrast to Fino wines, the ‘flor’ is not allowed to develop and the process is stopped by fortifying the wine to an ABV of 18 per cent (‘flor’ needs around 15 per cent to grow) and by completely filling the wine casks to the top. As a result, the effects of ageing in these wines can be appreciated via the distinctive mark left by oak and time.

Pedro Ximénez is a sweet, smooth wine made by exposing the grapes to the sun once harvested. Grape clusters are spread over plaited esparto grass mats and the grapes are slowly sun-dried until becoming raisins. A dense must is then obtained from the crushed raisins to produce an authentic ‘raisin juice’. The subsequent winemaking and ageing processes give rise to the region’s classic sweet Pedro Ximénez wines.

Criaderas y soleras
The barrels used to age Fino wines are called ‘botas’ in Spanish (wine butts) and usually have a capacity of around 500 litres. The preferred wood used to make wine butts is American oak due to its porosity. However, new wood should never be used. In the bodega wine butts are stacked row upon row to varying heights; the stacks are called ‘cachones’. The walkway between two ‘cachones’ is called an ‘andana’ and each row of butts is called a ‘criadera’. The ‘criadera’ closest to the floor is called the ‘solera’; the row above is called the ‘first criadera’; the next the ‘second criadera’ and so on and so forth. Each ‘criadera’ or row contains wine which has been aged for the same amount of time; the ‘solera’, contains the oldest wine, the ‘first criadera’ the next oldest wine etc. until reaching the top where the youngest wine is stored.

Bodegas Alvear has the capacity to age 5 million litres of wine in oak wine butts that are distributed around various bodegas: La Sacristía and El Liceo, where the oldest wines are stored; Las Mercedes, known widely as C.B., and Las Higueras and Buganvillas, where the Pedro Ximénez wines are aged. The bodega called ‘de la Casa’, Alvear’s first property, which is located in the old town centre, is regarded as a site of Historic and Artistic Interest. This 18th century former manor house hosts the region’s oldest ‘soleras’ which contain 200-year old Amontillado wines.

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