Miguel Galadi Oloroso NV

Bodegas Robles is a family-owned winery spanning 32 hectares, producing sherry-style Montillas since 1927. In 1999, under the leadership of third-generation siblings Francisco and Pilar, the winery achieved organic certification and began implementing agro-environmental projects aimed at improving soil quality, enhancing moisture retention, and fostering biodiversity through crop cover. Their focus on sustainability extends to minimal packaging, with a preference for selling their Fino and Sweet PX wines in Bag-in-Box (BIB) for excellent value. The estate works organically, encouraging biodiversity in the vineyards. Pedro Ximénez grapes reach high sugar levels, and fermentation with natural yeasts enables the wine to reach the necessary 15% alcohol for flor development. The wines are then aged in old 500L American oak butts. For PX Dulce, the grapes are dried on Pasero mats and pressed first in a horizontal press, followed by a vertical “Capazo” press. The artistic side of Bodegas Robles is brought to life by Miguel Galadí (Córdoba, 1976), the illustrator behind the iconic labels for the winery's bottles. Winemaking Detail: Made from certified organic grapes which are hand-harvested in mid-September. The grapes are soft-pressed and left to ferment naturally on their wild yeasts.

Made from certified organic grapes which are hand-harvested in mid-September. The grapes are soft-pressed and left to ferment naturally on their wild yeasts.

Bright; lifted nose of fresh walnut; tonka bean; cola; liquorice and dark fudge. Very dry up front with a citric acidity; more root and bark; poached pear; followed by delicate coffee notes and slightly sharper cooked apple. The palate it light and fairly thin; finishing up on a dry; crisp; leafy notes.

Blue-cheese, Brownies, Chocolate-mousse

DO Montilla-Moriles is a small DO found in the heart of Andalusia near the city of Cordoba. With vineyards inland and <600m above seal level it’s considered to have a semi-continental climate with long, warm summers and little rain. Pedro Ximenez rules supreme in its chalky, sandy limestone soils where it is used to make both dry and sweet wines aged in soleras under flor. As the PX ripens easily in this climate, reaching 15% without any issues, unlike its oxidised Jerez counterpart, the wines are not fortified and offer a much lighter, fruitier and less overpowering profile than their Andalusian neighbour.