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Bodegas Toro Albalá

Eléctrico Pedro Ximenez Fino 3 Fases

Price: $49.00 (average US retail)
Size: 750ml
Winery: Bodegas Toro Albalá
Country: Spain
Region: Andalucía
Appellation: D.O. Montilla-Moriles

TASTING NOTES

Fino Electrico 3 Fases is a classic wine that has been part of Andualusian lives since 1922. The foundational winery of Toro Albala is settled in the first regional power plant, which gave birth to jokes between the natives that said that the wine had electricity. Straw yellow with green reflections, the almond and toasted bakery aromas entice the nose. Naturally balanced and pure, this Fino is unmatched in food pairing versatility.

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BODEGAS TORO ALBALá WINERY INFO

Overview: Founded in 1844, occupying Aguilar de la Frontera's former power station in 1922. In 1970 Toro Albalá was the first Montilla producer to commercialize bottled dessert Pedro Ximénez 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 produced by the classic solera method.

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History: This prestigious family estate was founded in 1844 in Aguilar de la Frontera by the great-grandfather of current owner Antonio Sánchez. In 1922 José María Toro Albalá moved the facilities to the current location in Aguilar’s old power station, introducing updated technologies and establishing Toro Albalá as Montilla’s quality leader. In 1970, Toro Albalá became the first Montilla producer to bottle Dessert Pedro Ximénez—a product historically sold in bulk to producers and shippers in D.O. Jerez-Xérès-Sherry for aging and blending. Toro Albalá remains the world’s only specialist in the commercialization of 100% Vintage Dessert PX, their Gran Reserva aged a minimum of 25 years in barrel before release.

Bodegas Toro Albalá owns significant vineyard acreage in Aguilar de la Frontera and Moriles, exclusively Pedro Ximénez vines planted in chalky-white albariza soils. Grapes from older head-pruned vines are destined to the meticulous production of vintage dessert wines, whereas newer wire-trained vineyards provide fresher fruit with brighter acids for the production of impeccably clean, complex and smooth Fino, Amontillado and Oloroso containing only the natural alcohol from fermentation.

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