Equipo Navazos was born out of a group of friend’s passion to share the authentic, traditional wines of Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa Maria and Montilla. They are legitimately some of the greatest wines of the world!

These wines come from soleras and individual casks that remain, relatively neglected by the market in corners of many of Andalusia’s most prestigious bodegas. These unexpected yet fortunate findings have been made available to wine lovers around the world in limited quantities under the La Bota series (consecutively numbered editions, with the date of each saca or withdrawal date on the label) in doing so respecting generations of expertise and care for these rare and beautiful wines. Today their efforts are increasingly focused on producing their own exceptional wines, such as Florpower, that truly express the character of Sanlúcar and its unique terroir. Outside of Andalusia, Equipo Navazos have collaborated with winemakers including Dirk Niepoort and Sergi Colet to develop authentic and individual wines that never fail to impress.

Montilla‑Moriles is a distinguished DOP in Andalusia (Córdoba province), famed for its sun‑drenched vineyards and centuries‑old tradition of unfortified, flor‑aged wines.

Its semi‑continental Mediterranean climate features long, hot, dry summers (average highs around 26 °C, often reaching ~40 °C), abundant sunshine (2,800–3,000 hours/year) and mild winters, creating ideal conditions for concentrating sugars in grapes.

Soils are often albariza (chalky limestone), particularly in higher zones such as Sierra de Montilla and Los Moriles Altos, delivering excellent drainage and stress that encourages intensity and minerality in the wines.

The dominant grape is Pedro Ximénez (PX), accounting for over 95% of plantings. Here—unlike in Jerez—its high natural sugar allows wines to reach ~15 % alcohol without fortification. This means many Montilla‑Moriles vinos generosos (fino, amontillado, oloroso, palo cortado) undergo crianza bajo velo de flor and ageing in soleras just like sherry, but often with a smoother, more integrated style

Smaller quantities of Moscatel de Grano Menudo, Baladí Verdejo, Chardonnay, Torrontés, Sauvignon Blanc and Lairén are permitted for joven and crianza wines. In recent years, artisanal producers—such as Alvear and Pérez Barquero—have brought renewed focus to traditional methods and terroir expression.

Pedro Ximénez (often abbreviated as PX) is a historic white grape variety best known for producing some of Spain’s richest and sweetest wines, particularly in the Andalusian regions of Montilla-Moriles and Jerez. It is believed to have originated in southern Spain and thrives in hot, dry climates with abundant sunshine, making it ideally suited to the sun-baked vineyards of southern Iberia.

PX is most famously associated with the production of luscious dessert wines. In Jerez, grapes are sun-dried (a process known as asoleo) to concentrate sugars before being fortified and aged in the solera system. In Montilla-Moriles, PX wines are often made without fortification due to the grape's naturally high sugar and alcohol potential.

Aromatically, Pedro Ximénez wines are intensely sweet and complex, offering notes of dried fig, raisin, molasses, toffee, coffee, and chocolate, often balanced by tangy acidity in finer examples. Dry versions of PX, though rare, can show nutty, saline, and floral characteristics.

Viticulturally, PX is a delicate grape. It is early ripening but susceptible to disease and rot, particularly in humid conditions. It also requires careful handling during drying and fermentation. Despite these challenges, PX remains essential to Spain’s vinous heritage, producing wines with exceptional richness, depth, and ageing potential.