Alvear starts with a young Oloroso made from Pedro Ximenez grapes, grown in the chalky Albariza of Sierra de Montilla, and the friable Arenas Rojas closer to the heart of Montilla-Morilles. They then sweeten with a solera aged Pedro Ximenez, before being returned to solera for another 8 years to integrate and develop complexity alongside it's already mouth-watering sweetness.