NV Toro Albala Amontillado Viejisimo Solera 1922 (500ml)

Montilla, Spain

Drawn from a solera laid down in 1922. Like all of Toro Albalá's wines this is made from 100% Pedro grapes. The average age of the wine when bottled is 35 years old (five more than for VORS in Jerez!) Remarkably, at 21% ABV, the wine has not been fortified. The ripeness of the fruit's sugars at picking, and then the natural evaporation that occurs with such long ageing, accounts for the natural alcohol level in the wine. It is a lovely, driven, spicy, nutty, smoky Amontillado. Pair with smoked chicken or quail.


  • Style

    Drawn from a solera laid down in 1922. Like all of Toro Albalá's wines this is made from 100% Pedro grapes. The average age of the wine when bottled is 35 years old (five more than for VORS in Jerez!) Remarkably, at 21% ABV, the wine has not been fortified. The ripeness of the fruit's sugars at picking, and then the natural evaporation that occurs with such long ageing, accounts for the natural alcohol level in the wine. It is a lovely, driven, spicy, nutty, smoky Amontillado.

    Pair with smoked chicken or quail.

    Tech Notes

    Varietal / Blend: Pedro Ximenez

    Decant: Not necessary

    Closure: Cork

    Farming Practices: Conventional

    2010 Damijan Podversic Kaplja Bianco
  • Montilla, Spain

    Founded in 1844, Toro Albalá is arguably the best producer of Pedro Ximenez in the world today with the finest vineyard holdings in Montilla (the region for Pedro) and the oldest stocks. Toro Albalá was the first Montilla producer to commercialize bottled, dessert-styled Pedro Ximénez (in 1970) and remains the world's only specialist in 100% vintage PX.

    Impeccable and authentic Fino, Amontillado and Oloroso, containing only the natural alcohol from fermentation, are also produced by the classic solera method. Bodegas Toro Albalá owns significant vineyard acreage in Aguilar de la Frontera and Moriles; planted exclusively to Pedro Ximénez vines that are planted in the chalky-white, albariza soils. Grapes from the older bush vines are destined for the vintage dessert wines, whereas newer wire-trained vineyards provide fresher fruit with brighter acids for the production of the dryer styles.

    These are all wonderful wines, full of character and power. The sweet Pedro’s have to be tasted to be believed and the prices speak for themselves.

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