Montilla-Moriles 5 products.

The Córdoba denomination shares with Jerez the tradition of fortified wine produced in the criadera and solera system, but differs in base variety and geography. Pedro Ximénez — with a naturally high sugar concentration in ripe fruit — is the principal variety, which allows the driest styles to achieve high natural alcohol without the need for fortification, although most wines are fortified. The albero and ruedo soils of the sierra south of Córdoba, at 350–600 metres, produce the denomination's highest-concentration grapes.

The production system — biological Fino under flor, Amontillado, Oloroso, Cream and pure PX as an extreme dried-grape sweet wine — parallels that of Jerez. The Fino of Montilla, produced in many cases without fortification, presents a rounder profile with a greater sense of body than Fino de Jerez, with less saline character.