D.O./Region: D.O. Montilla-Moriles in Córdoba (Andalucía)
Address: Ctra. Córdoba-Málaga km 44,7, Apdo correos 55, 14550 Montilla Spain
Telephone: +34 957 650 063
Fax: +34 957 653 140
Hectares of Vines: 35
Liters of Wine Produced: 2,000,000
Winemaker: Francisco Robles
Grape Varieties Grown: Pedro Ximénez
Wines Produced: Piedra Luenga Bio, Robles P.X., Selección de Robles, Patachula, Castillo de Montilla, Sublime
Description of the Bodega by the Bodega:
Founded in 1927 by Antonio José Robles Díaz within D.O. Montilla Moriles, Bodegas Robles has become the first and only bodega that has created a wide range of ecological wines recognized both nationally and internationally for their exceptional quality.
D.O. Montilla-Moriles lies between three historically and culturally famous cities: Granada, Seville and Córdoba. Although I haven’t laid foot in any of the three cities, I can guarantee you I’ve heard of all three from the moment I past through the airport gates into Spain. Why? Because this area is not only renowned for being absolutely breathtaking, but also a panacea for the three main items you will see on any Spanish table: bread, wine and olive oil. The wines, however, are typically mistaken with D.O. Montilla-Moriles’ neighbor to the west, D.O. Jerez. Both “Palomino Fino” and the “Pedro Ximénez” are grown in the Jerez region; the former prevails in this winemaking area while the latter is grown almost exclusively in the Montilla-Moriles region.
Founded in 1927 in the Sierra de Montilla mountains, Bodega Robles, has carved quite a name out for itself. After three generations of winemaking, committed to crafting artisan wines, Bodega Robles has made a family oath to preserving both tradition and the environment – rarely two words you will see joined in the same sentence. Consequently, they boast of their wines being virtually free of chemical residue, while their vineyards are almost completely organic. Their first organic wine, Piedra Luenga, was launched in 1999, kickstarting a series of certified organic wines recognized under D.O. regulations. In addition, after 8 years of research, Bodega Robles was the first winery in the world to naturally ferment Pedro Ximénez grapes and natural fruits together.
Tonight, after a long and luxurious run through the park bursting with spring flowers, such as lilacs, lilies, tulips and roses, I came home to a glass of the Piedra Luenga Bio Fino, and it was incredible. A pale brilliant gold, almost translucent, the aromas of almonds, pear and tropical fruit gently waft towards your nose. It actually reminded me of my run, where the air is so sweet and pungent that occasionally you find yourself knocked over by an aroma so tantalizing you want will go to no ends to find it. This wine reminds me of that sensuous tantalizing aroma. The palate is both fresh, crisp and dry with the same almond flavor but melds into some tropical fruit that I cannot distinguish. Maybe mango or papaya, but I could also claim pear as the culprit. Regardless of the exact fruit, I can tell you that it’s a wonderful fino and one that I would absolutely seek out again.
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