Amontillado Seleccion Marques de Poley 1951 1951 - Toro Albala - - Spain

Viejissimo - Solera started in 1922: Exceptional longevity at very soft price !

This Amontillado is the result of oxidation by the aging of a Fino during 35 years in American oak barrels.

Its intense color from amber at the old gold, gives way to the endless fragrance: white pepper, clove, nutmeg, dried fruit, ebony, tobacco smoke. Then Vermouth, cherry notes, of dry leaves.
The mouth is an acute alertness, a sense first of freshness, then heat on the end.

The finish is very long and very persistent.

The discovery of the PX from Toro Albalá!

Located in the village of Aguilar of the Frontera at 50 km from Córdoba, this area was founded in 1844 by Antonio Sánchez Prieto.
In 1922, José Toro Albalá, passionate about both the wine and archaeology, restores and moving the field in the former powerhouse of Aguilar, vast warehouses underground, ideal for the conservation of the wine. Some popular jokes such as "How many volts does this wine?" still remain in the region. Today is Antonio Sanchez Romero who strives to create unique, handmade, jewelry without losing the essence of his field, Pedro Ximenez, extraordinary native grape. It's a great oenologist with encyclopedic knowledge, and always inventive and lively personality. The area has revived the reputation of the wines of Montilla-Moriles and is still very influential in the region, and retains its unique processes of maturation of the wine.

Here, the Pedro Ximénez grape, native of Montilla, no is not fortified, instead wines of Jerez (Sherry? Sherry), demonstrating the potential of this native grape. The philosophy of the field is to manipulate with the most possible sweetness the grapes, not clarify or filter. This gives wines with a wonderful exotic aromas of dates, grapes and Dried apricots, of extraordinary value.

Its variety:
Pedro Ximénez is a white grape variety used in the South of the Spain, in the vineyards of Jerez, Malaga and Montilla-Moriles.
Still known by the names of Pedro Ximen, or P.X., this grape would take its name from a Charles Quint, the German soldier Peter Siemens, who would have brought this grape variety of the Valley of the Rhine until Andalusia. In the region of Jerez, Pedro Ximénez is sometimes used in mentioned to develop very sugary sweet wines, a very dark, almost black color. It is most often blended with the olorosos, sometimes the amontillados (wines dry oxidized from the palomino grape), to whom he gives the roundness. This is called cream. In the region of Montilla-Moriles, the P.X. is the grape-King. It is particularly suitable for the extreme heat of these inland areas of Andalusia.