Montilla-Moriles Wine Region

Montilla-Moriles is a Spanish wine-growing area in the province of Andalusia in the southern part of Spain. The region is bordered by the Genil river to the east, the Guadajoz river to the west, the Guadalquivir river to the north, and the Subbetic mountain range to the south. The Montilla-Moriles wine appellation mainly produces sweet wines with a winemaking technique very similar to the Sherry area. The sweet wines from Montilla-Moriles are very close to Sherry wines but these wines cannot be called sherry as the sherry production area is defined by European laws. The main grape used in the region is Pedro Ximénez which makes its wine unique. 

Check out the best wine tastings and tours in Montilla-Moriles!

Where is the Montilla-Moriles wine region?

Montilla-Moriles wine appellation lies in the southern area of the province of Córdoba. Located in southern Spain in the Andalusia wine region, the Montilla-Moriles is just 150km northeast of Jerez de la Frontera, 45km south of the town of Córdoba, and 100km north of the Malaga coast. The vineyards are around the small towns of Montilla and Moriles, at the center of the towns of  Granada, Seville, and Córdoba city.

History of the Montilla-Moriles wine region

Viticulture in the Montilla-Moriles wine appellation dates back to the 8th century and is the oldest in the Andalucia wine region. The wine region has been engaged in the production of wines for more than a thousand years. The wines of the Montilla-Moriles region already had a huge reputation during the 19th century, especially the wines from the town of Lucena, which were sold as sherry-style wines. The modern name of Montilla-Moriles was first documented in 1891 in Arreglo de Madrid. However, the wine appellation was granted the Denominación de Origen Protegida only in 1932. The region founded the Consejo Regulador in 1944 to control and promote wines from the region. 

The terroir and geography of the Montilla-Moriles wine region

The land is primarily flat and arid, with classic staples such as olives, bread, and vineyards being grown. Vineyards are located between 125 and 600 meters above sea level. Because of its high calcium carbonate concentration, the soil of the Montilla-Moriles wine appellation is typically white. Soft loams with little organic matter make up the subsoils. These subsoils retain moisture, which is beneficial in this parched region. The climate in the region is the semi-continental Mediterranean, with long dry summers and brief winters. The Montilla-Moriles wine region has ample sun exposure (2800-3000 hours per year) and rainfall (500-1000mm per year). 

Popular grape varieties from the Montilla-Moriles wine region

Pedro Ximénez is the main grape grown in the region. Other grape varieties authorized in this region includes Sauvignon Blanc, Baladí Verdejo, Pedro Ximénez, Moscatel de Grano Menudo, Moscatel de Alejandría, Macabeo, Torrontés, Verdejo, Chardonnay, and Lairén. The Montilla-Moriles region is famed for its rich dessert wines, which are classified using the same method as Sherry in Jerez. However, the wines made in Montilla-Moriles are often not fortified, as the Pedro Ximenez grapes develop exceptional maturity in this hot and dry climate - a blend of Mediterranean and semi-continental.

Food to pair with Montilla-Moriles wine 

Biltong

Biltong is a type of dried, cured meat from Southern African nations. A variety of meats can be used to make Biltong, ranging from beef to gamey meats like ostrich or kudu. Meat is cut into strips following the grain of the muscle much similar to American beef jerky; however, the ingredients, flavor, and method of preparation may differ. The beef is dried with vinegar which cures the meat and adds layers of texture and flavor. These strips are usually seasoned with salt, pepper, and coriander. Traditionally, the meat is hung outdoors to dry which makes the exterior hard but flavorful on the inside. 

Croquetas

A croquette is a sort of fritter made of a thick binder and a filling that is breaded and deep-fried. It is offered as a side dish, snack, or fast food all over the world.

A thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread are commonly used as binders. Finely chopped meat, fish, cheese, rice, pasta, mushrooms, other vegetables, and seasonings such as herbs and spices are common fillings. These binders and fillings are shaped in cylindrical patties, then coated in egg wash or breadcrumbs before fried until crispy golden color. 

Tortilla de patata

Tortilla de patata, often called Spanish omelet or Spanish tortilla is a classic dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of Spanish cuisine. It is an omelet made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa.The word tortilla, in Spanish as well as in some variants of Latin American Spanish, means omelet.

According to legend, general Tomás de Zumalacárregui devised the tortilla de patata in 1817 to feed his famished men, as food supplies were few at the time. The recipe's major ingredients are thinly sliced potatoes and eggs, which result in an extraordinarily thick potato omelet that, when finished, resembles a frittata. Tortilla de patata crumbles readily if it's too hot, so let it cool before serving with a glass of robust red wine.

Places to visit in the Montilla-Moriles wine region

Convento de Santa Ana

The Franciscan Conceptionist nuns governs the convent. Although the order was created in 1580, it was not established in Montilla until 1594.The church is said to be built between 1630 and 1645. The church showcases Tuscan architecture with outstanding work on the dome and pendentives. The church boasts a beautiful entrance and aisle separated by arches supported by Tuscan pillars of red jasper. The exterior of the church is quite simple with amazing belfry that is comparable to Church of Santa Clara from the 17th century. The church also houses the six masterpiece created by Pedro Roldan in the mid 17th century which is most iconic pieces in Montilla. 

Museo Garnelo

The Museo Garnelo was formed together by private collectors and public institutions with a common goal of putting most outstanding paintings from Spanish artists on display. The biography of the artist is showcased in the essence of the 20th century. The museum displays its 180 arts in its eight rooms of the Casa de las Aguas showing different stages and multiple works by the artist. The palace in which the museum of Garnelo is formed is famously known as Casa de las Aguas that refers to the water reservoir to supply the city. In 1940, the Countess of Aguiar, sister of 7th Count of Cortina acquired the palace and started the reconstruction giving its modern look. The building was later acquired by the Motilla city council in mid 2000 and was converted into the museum with help of private as well as public collectors. The museum also holds a library created by D. Manuel Cabello de Alba Moyano. 

Frequently asked questions about Montilla-Moriles