Varieties: the native varieties Pero Ximén (Pedro Ximénez) 90% and Moscatel 10%.
Vineyards of Pero Ximén: La Ola del Melillero is made mainly from Pedro Ximénez grapes from Los Montes de Málaga. It comes from small plots between 80 and 150 years old, located between the municipalities of Malaga and Colmenar, almost hidden in a Mediterranean forest of holm oaks, cork oaks and Aleppo pines. These are non-irrigated vineyards, located at an altitude of between 800 and 1 meters above sea level. The extremely steep topography, with slopes ranging from 000 to 46%, requires manual tillage using ancestral viticultural techniques. Under these conditions, yields are very low (76 kg/Ha).
Soils: The soils of the Montes de Málaga or the Maláguide complex are unique in the world. They come from a deep sea sinkhole (Precambrian) 600 million years old. They are extremely complex: predominance of phyllites (slate of clayey origin), grauwaca (sandstone rocks), deformed limestone, volcanic igneous rocks, marine fossils, quartz, granite and silica, among others. Hence the minerality of these wines. The soils are very poor in organic matter.
Moscatel vineyards: The grapes come from four plots located in Upper Axarquía, between 700 and 800 meters above sea level. They are located in the municipalities of Benamargosa, Viñuela and Comares. With a very steep relief, the culture of the vine is similar to that described for the PX of Los Montes de Málaga. The slopes vary between 40 and 78%. The orography determines an entirely manual viticulture with techniques that are very respectful of the vine.
Soil: The soils of the Axarquía are made up of schistose slate alternating with white quartz, very poor in organic matter. They are part of the Alpujárride complex, also present in the province of Granada.
VINIFICATION: The grapes are harvested by hand in 9 kg boxes, with the help of mules, and transported from the vineyard in refrigerated vehicles. To the musts obtained in these plots are added the press musts of VOLADEROS and MONTICARA.
Dandruff maceration in the press. Aging on lees for 10 months in stainless steel vats and 30% in French oak barrels, at controlled temperature.
Aging on lees for 10 months.
Brilliant straw yellow color. On the nose, the wine presents a delicate aroma of white flowers which already suggests freshness, and on the palate, it offers acidity perfectly integrated into the fruit. A balanced and complex wine, at the same time, with a roundness and a smoothness due to the aging in contact with the fine lees. A final touch of bitterness reminds us of the presence of muscat. In short, it combines the elegance and freshness of PX with the sweetness and frankness of Muscatel.
A very suggestive and surprising wine. Served very cold, it is ideal to accompany fish, seafood, rice dishes, vegetables and white meats.