Our wines
Young white Cuestablanca
Cuestablanca is a young white without aging resulting from the alcoholic fermentation of the Pedro Ximénez variety with a minimum of 3 months of aging in the bottle. It shows the expression of the variety to its maximum potential. Pale color, bright, with freshness on the palate, varietal fragrance with a slight persistence of carbonic.
Ideal to accompany light starters, seafood, fish, white meat and rice.
Variety: 100% Pedro Ximénez
14,5%Alc
Fino 3
In the production of our Fino 3 we select the highest quality young base wine at its optimum point to be aged in oak barrel through the traditional system of sill and hatcheries with biological aging under a yeast veil. Yeasts that live and develop splendidly in the unique microclimate and height of the Sierra de Montilla.
The 3 year old fine wine is taken from the 1st hatchery and packed in the branch, without any treatment for packaging.
Made with Pedro Ximénez grape, it is a pale wine, with slight greenish reflections resulting from biological aging with yeasts. It is dry, slightly salty and fragrant. Ideal to pair with all kinds of tapas, fish and seafood.
15%Alc
Variety: 100% Pedro Ximénez
Fino 7
In the production of our Fino 7 we select the highest quality young base wine at its optimum point to be aged in oak barrel through the traditional system of sill and hatcheries with biological aging under a veil of yeasts. Yeasts that live and develop splendidly in the unique microclimate and height of the Sierra de Montilla.
The fine wine 7 is taken from the sill of barrel and packed in the branch, without any treatment for packaging.
Made with Pedro Ximénez grape, it is a pale wine, with slight greenish reflections resulting from biological aging with yeasts. It is dry, slightly salty and fragrant. Ideal to pair with all kinds of tapas, fish and seafood.
15%Alc
Variety: 100% Pedro Ximénez
Oloroso
The Oloroso Lagar Blanco wine is made from the young base wine that later goes through oxidative aging, slowly oxidizing through the pores of the American oak barrel (for at least 19 years), to become a splendid oloroso.
It is a powerful mahogany-colored wine, round on the nose and full-bodied on the palate, where it is tasty and structured.
A jewel in the cuisine, it is ideal to accompany red meat and bushmeat, also, combining stews.
17%Alc
Variety: 100% Pedro Ximénez
Palo Cortado
Palo cortado, despite going unnoticed many times, is an oenological jewel that was originally the result of a coincidence that over the years has become established and to which Miguel Cruz has a special devotion. It is placed between oloroso and amontillado, due to oxidation of a wine that spent a short time under the flower veil (around 18 months) and then goes on to oxidative aging (19 years).
In addition, it brings the best qualities of amontillado for its nose and those of the oloroso for its voluptuous and velvety mouth.
17,5%Alc.
Variety: 100% Pedro Ximénez
Amontillado
The best version of a fine wine (with a minimum of 5 years in biological aging), goes through careful and patient oxidative aging in oak barrel for 19 years, resulting in a splendid and unique Amontillado wine.
Lagar Blanco amontillado, made with Pedro Ximénez grape, is old gold in color, without added alcohol, dry, intense and complex.
Ideal to accompany nuts, cured and smoked cheeses and consommés.
17%Alc.
Variety: 100% Pedro Ximénez
Dulce de pasas Pedro Ximénez
This wine is obtained from raisins, dried in the extreme sun of Montilla’s summer and is aged with extensive oxidative aging in oak barrel, continuously supervised by Miguel Cruz.
PX Lagar Blanco is a sweet wine with a dark mahogany color and a dense appearance, with a raisin aroma. It is velvety and unctuous on the palate.
It is another culinary jewel with which to risk and succeed in endless pairings. Ideal also to accompany all kinds of desserts, ice creams and chocolates.
15%Alc.
Variety: 100% Pedro Ximénez
Our vinegars
Great reserve vinegar
Vinegar really old, produced in oak barrel and aged for more than fifteen years, in which, the wine alchool is converted to acetic acid slowly by the action of acetic bacterias. In this very long period of time, oxidative aging takes place in the oak barrel itself. These two processes give Great Reserve vinegar a sublime organoleptic expression and make it ideal for the most demanding cuisine.
8o Acetic
Variety: 100% Pedro Ximénez
Pedro Ximénez Vinegar
The Pedro Ximénez Vinegar is made in oak barrel including Pedro Ximénez raisin wine and is also aged following the traditional Sill and hatcheries system. The PX grape that is exposed to the sun for its raisin concentrates, densifies and creates the typical appearance of balsamic vinegar. The Pedro Ximénez vinegar provides the nuances of a Great Reserve Vinegar as well as the organoleptic intensity of Pedro Ximénez wine. Ideal for the most demanding cuisine.
8o Acetic
Variety: 100% Pedro Ximénez
