As for the average age of a fino or an amontillado, a wine made on a 4-tier system established 20 years ago, with a 35 percent extraction four times a year, will be four years old on average.

In the case of oxidative ageing, the yeast membrane is not allowed to appear or is removed, allowing the wine to develop entirely through its own chemistry.

Part of the production process has been automated, to excellent results. In addition, the traditional 2m sq plating system is gradually being replaced by trellis training, allowing for mechanical harvesting.

All these contributions are applied in order to assure the quality that Montila-Moriles lovers have come to expect. This quality regularly acknowledged by a great many prized, both nationally and internationally, including a number of Bacchus de Oro, Gran Mezquita de Oro and Baco de Oro awarded by the Spanish Tasters Union in 2006, a First Prize in the Grand Prix Vinex 2006 at the Czech Repbulic’s Salimat Fair, a Gold Medal at he Concours Mondial de Bruxelles, two golds at the Paris Vinalies 2007, Grand Gold 2007 at Biofach in Nümberg (PX Piedra Luenga Bio being the first Spanish wine to earn the prize) or a Zarcillo de Oro at Valladolid.

The achievements of Cordoba’s winemakers are also acknowledged by leading publications such as the Gourmet Wine Guide 2006/2007, Appetite, Wine Advocate, Wine Spectator and Club de Gourmets magazines or the CAMPSA Guide, to mention but a few.