Enormous respect for nature, hours of work on the land, years of experience, millions of trials, hundreds of triumphs, love for his family (and for wine, which is part of it), loyalty to tradition and up-to-the-minute, yet solid ideas on oenology.
These are the pillars of Javier Ochoa’s success and they are expressed in everything he creates.
Javier Ochoa’s six signature wines are among the best-known from our winery. Javier has poured into them all his experience, his love of the land, his regard for tradition and the vocation for innovation inculcated in him from childhood by his father.
Javier is among the most prestigious oenologists in the land and he is confident that every wine that bears his signature is a perfect example of Bodegas Ochoa quality.
Ochoa Finca Montijo is the result of long years of experience and a careful selection of grapes from the best vines in our vineyard.
The idea for this wine came to Javier Ochoa in 2000. He wanted a special wine, for the friends of our winery. It is only produced in years of exceptional harvests and, since the style and varietals change at our discretion, it is a wine of great personality.
For Ochoa Finca Montijo the care continues in the winery with the best casks in which it aged for 12 months. This wine is produced only in years of exceptional harvest and the style and varietals may vary from year to year.
It rests in French and American oak for 12 months, during which it develops agreeable tannins. Due to the soundness of the grape, this wine is made with practically no added sulphur.
This wine undergoes no stabilization treatments or processes and some sedimentation may therefore occur over time.
To the eye: A beautiful deep dark cherry red.
On the nose: Deep, complex aromas of ripe fruit with woody notes.
In the mouth: Silky tannins, with an elegant and harmonious after-taste. Well-balanced.
Recommended drinking temperature: 18ºC-20ºC
Serving: This wine has undergone no aggressive stabilization process, so decanting is recommended.
- Grilled meats.
- Duck, pork, beef, casseroles.
- Mature cheeses.
For more than 10 years.