Produced by Bodegas Toro Albalá, one of the most important wineries in the D.O. Montilla-Moriles, Oloroso Marqués de Poley is an exquisite wine, with great character, aged, as tradition dictates, in American oak barrels until reaching the optimal point of maturity. A true treasure.
General features
Type of wine
Region
Grape variety
100% Pedro Ximénez
Type of barrel
American oak barrels
Barrel aging time
15 years
Capacity (cl)
50
Alcohol content (% vol.)
17
General Information
Bodegas Toro Albalá boasts being one of the most reputable wineries in Montilla-Moriles. Founded in 1922 by José María Toro Albalá, a small farmer who decided to start preserving old wines to perfect them and turn them into small enological gems. Today, under the guidance of his nephew Antonio Sánchez, the tradition remains alive, with a winemaking method that has been maintained over the years: meticulously selected grapes and craftsmanship, both in harvesting and vinification, through the soleras and criaderas system.
Oloroso Marqués de Poley is a dry wine, made through the oxidative aging system, from high-quality Pedro Ximénez grapes from their own vineyards located in the Córdoba region of Aguilar de la Frontera. After alcoholic fermentation, this oloroso spent 15 years aging in American oak barrels until it was bottled at its ideal moment. The entire process carried out by Bodegas Toro Albalá is absolutely manual and artisanal, from the vine to the bottle. Oloroso Marqués de Poley is an intense wine in body and flavor, which is especially recommended to be enjoyed with hearty dishes such as oxtail, a beef steak, tuna, or mushrooms.
Oloroso Marqués de Poley is a dry wine, made through the oxidative aging system, from high-quality Pedro Ximénez grapes from their own vineyards located in the Córdoba region of Aguilar de la Frontera. After alcoholic fermentation, this oloroso spent 15 years aging in American oak barrels until it was bottled at its ideal moment. The entire process carried out by Bodegas Toro Albalá is absolutely manual and artisanal, from the vine to the bottle. Oloroso Marqués de Poley is an intense wine in body and flavor, which is especially recommended to be enjoyed with hearty dishes such as oxtail, a beef steak, tuna, or mushrooms.
Tasting notes
To the eye, it presents a golden amber-yellow color.
In the olfactory phase, it shows intensity. Dominated by aromas of toasted nuts, caramel, and iodized notes.
Gustatively, it evokes memories of oak barrel and notes of hazelnuts, toasted walnuts, wood, and tobacco leaf, contributed by its oxidative aging. Round and pleasant.
In the olfactory phase, it shows intensity. Dominated by aromas of toasted nuts, caramel, and iodized notes.
Gustatively, it evokes memories of oak barrel and notes of hazelnuts, toasted walnuts, wood, and tobacco leaf, contributed by its oxidative aging. Round and pleasant.
The winery
From the dream of a small farmer, Bodegas Toro Albalá was born in 1922, in the heart of the Cordoba countryside. José María Toro Albalá began the journey of his winery with a clear goal: the production of fortified wines and high-quality liqueurs with the Pedro Ximénez grape as the protagonist.
The fino Eléctrico, popularly known as such when the winery was established on the grounds of an old power station, was one of its main creations in the 1920s. Four decades later, in the 1960s, the winery would begin a new chapter under the leadership of Antonio Sánchez, oenologist and nephew of the founder, which continues to this day. With a more international vision but without abandoning the family tradition, Bodegas Toro Albalá showcases its mastery with authentic oenological treasures such as its amontillados or its unparalleled Don PX. Notably, its Don PX Convento Selección 1946 marked a turning point for this Cordoba winery by becoming the first sweet wine to achieve the mythical 100 Parker points.
The vineyards owned by the winery, part of the D.O.P. Montilla-Moriles, are spread across the albariza soils of Finca La Noria, in the municipality of Aguilar de la Frontera, and the best area of Los Moriles Altos, as well as the sandy soils of Montalbán, where the raisining process takes place.