1. Montilla-Moriles is a D.O. (Denominacion de Origen) in Cordoba, Andalucia. It was created in 1945.
2. The predominant soil is albariza (white Andalucian soil, high limestone content, dries without caking, releases water slowly to vines over growing season); 70% of grapes are Pedro Ximenez (also some Airen and Muscat of Alexandria but NOT Palomino); and vines are low-yielding bush vines.3. Vinification is similar to sherry. Fino styles are not fortified but get to 15% abv naturally. Oxidised styles (Oloroso styles) can be aged naturally or fortified. The terms Fino, Amontillado, Oloroso etc may be used within Spain but are restricted to Sherry in other EU countries, where they are re-labelled as Pale Dry, Medium Dry, Pale Cream and Cream.
4. A solera system is used, as for sherry.
5. The minimum age for Montillas is 2 years (rather than 3 for Sherry), but the majority are much older.
(Sources: WSET materials, The Oxford Companion to Wine)
