NV Toro Albala Electrico Fino En Rama Bombilla

Montilla, Spain

Hailing from the chalky vineyards of the Moriles Alto district, considered the area's finest quality zone. It's fino that differs from its Jerez counterparts on two counts: firstly it's made from 100% Pedro Ximinez and secondly it is not fortified (the grapes ripen naturally enough). The average age of the bottled wine is around 5 years and it's a deliciously tangy, salty oyster-shell noted wine that disappears as quickly as it's poured. Pair with oysters, anchovies or tomato based dishes like Gazpacho.


  • Style

    Hailing from the chalky vineyards of the Moriles Alto district, considered the area's finest quality zone. It's fino that differs from its Jerez counterparts on two counts: firstly it's made from 100% Pedro Ximinez and secondly it is not fortified (the grapes ripen naturally enough). The average age of the bottled wine is around 5 years and it's a deliciously tangy, salty oyster-shell noted wine that disappears as quickly as it's poured.

    Pair with oysters, anchovies or tomato based dishes like Gazpacho.

    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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