Alvear is the leading producer of Montilla-Moriles the Spanish fortified wine appellation south of Cordoba in Andalusia, which produces wines that are legally and stylistically similar to Sherry but made from Pedro Ximenes grapes rather than Palomino Fino, and without mandatory fortification (the extreme heat of the Cordoba interior naturally produces high sugar levels that often reach 15%+ ABV through fermentation alone). Alvear has been in continuous production since 1729.

The Alvear range covers Fino (dry, under flor), Amontillado, Oloroso, and Pedro Ximenes expressions. Their PX is particularly notable: produced from sun-dried Pedro Ximenes grapes (Montilla-Moriles uses this grape as its primary variety rather than as a sweetening adjunct as in Jerez), delivering extreme concentration of dried raisin, fig, and caramel character. For on-premise programmes wanting to demonstrate the Pedro Ximenes grape beyond Jerez or offer the richest dessert fortified wine in the catalogue Alvear PX is the primary vehicle.