Don PX Palo Cortado Marques de Poley 1964

Discover the PX de Toro Albala!

Located in the village of Aguilar de la Frontera, 50 km from Cordoba, this estate was founded in 1844 by Antonio Sánchez Prieto.
In 1922, José Toro Albala, who had a passion for both wine and archaeology, restored and moved the winery to the old power station in Aguilar, with its large underground warehouses, ideal for storing wine. Popular jokes such as "How many volts does this wine make? Today it is Antonio Sanchez Romero who works to create unique, handcrafted jewels, without losing sight of the essence of his estate, the Pedro Ximenez, an extraordinary indigenous grape variety. He is a great oenologist with an encyclopaedic knowledge and a lively and always inventive personality. The winery has revived the reputation of Montilla-Moriles wines and is still very influential in the region today, maintaining its unique wine maturation processes.

The philosophy of the estate is to handle the grapes as gently as possible, not to clarify or filter. This results in wines with wonderful exotic aromas of dates, raisins and dried apricots, of extraordinary value.

A must try.

Double Reserva Especial

1968: Simply unforgettable! 97/100 Parker

This wine remains in American barrels for 25 years until it reaches full maturity.
This is the estate's most awarded wine, rivaling the world's greatest wines.
It has a very dark, almost black, opaque colour with dark chocolate highlights. It has a very complex aroma, developing coffee and cocoa flavours with notes of plums, dates and dried figs.
It has an incredible and persistent finish.
On the palate, it is delicate and unctuous with a discreet acidity characteristic of the oldest wines of Pedro Ximenez, with infinite ageing.
Improving with age, this wine is simply unforgettable!

Grape variety:
Pedro Ximenez is a white grape variety used in southern Spain, in the vineyards of Jerez, Málaga and Montilla-Moriles.
Also known as Pedro Ximen, or P.X., it is said to be named after a soldier of Charles V, the German Peter Siemens, who brought the variety from the Rhine Valley to Andalusia. In the Jerez region, Pedro Ximénez is sometimes used as a single variety to make very sweet, dark, almost black sweet wines. It is more often blended with olorosos and sometimes amontillados (dry oxidised wines made from the palomino grape), to which it gives roundness. It is then called Cream. In the Montilla-Moriles region, P.X. is the king of grapes. It is particularly well suited to the extreme heat of the Andalusian interior.