The Montilla-Moriles region, located in the geographical heart of Andalusia, at the South of the province of Cordova, is one of the main wine-growing areas in Spain.

  The fame of its wines is the fruit of many years of experience in the production of a great variety of wines (fino, amontillado, oloroso, cream) and brandies, etc...

  Once the grape is ripe, it is daintily transported from the vineyards to the presses, where the clusters are ground by modern procedures, separating from the must the so-called 'yolk' (the first must obtained just before the grapes get pressed), which is destined to the production of the finest wines. In the photographs, ancient and modern processes to press the grapes.

  Fermentation turns the must into wine by means of a chemical-biological phenomenon brought about by the action of yeasts and a process by which the sugars in the must change into alcohol and carbon anhydride, as well as other chemical reactions and various microorganic actions.

  The fermentation is accomplished at present in controlled stainless-steel fermentation jars. In the photograph, traditional fermentation method in cement cones.

• Suitable origin,
• Suitable house, that is, the cellar, and
• A good room, that is, the barrel or cask.

In the photographs, typical flower veil of yeast formed at the surface of wine which is characteristic of the biological rearing of finos and amontillados. The boot with a crystal lid allows the observation of the process, the aspects of which are shown here.

PEDRO XIMENEZ.

      Pedro Ximenez wine takes its name from the variety of grape it comes from, which is chiefly characterised by its delicate skin and high sugar content which reaches up to 14-15º beaume when ripe.

   Once the ripe grapes have been cut, they are laid in the sun to allow raisining to take place.

   When the dried grapes have been processed, the final result for some days is a wine with 22º beaume and 9º alcohol.