2022 Equipo Navazos Ovni Pedro Ximenez

Equipo Navazos Ovni Pedro Ximenez 2022 is a dry, flor-aged white from Andalusia that shows just how versatile the historic Pedro Ximénez grape can be beyond its famous sweet wines. Crafted from vines rooted in the chalky ‘white soils’ of Moriles Altos and Sierra de Montilla, it marries the precision of cool, clean fruit with the subtle complexity of biological aging. The result is a bright, ultra-pure white that bridges age-old Andalusian tradition with a distinctly contemporary, minimalist style.

Tasting Notes
In the glass, Ovni Pedro Ximenez is pale straw to light lemon in colour, with a crystalline brightness that hints at its lively, mineral profile. The nose is aromatic yet refined: think white flowers, pear, green apple and citrus zest, layered with delicate notes of fresh bread dough, almond skin and a faint saline breeze from its time under flor. On the palate, the wine is bone dry, tense and focused, with a fine, chalky grip and mouthwatering acidity that keeps it incredibly drinkable. Citrus and stone-fruit flavours (lime, grapefruit, white peach) are wrapped around a core of crushed chalk and subtle savoury complexity—hints of toasted nuts, chamomile and a light yeasty edge. The finish is long, precise and very clean, leaving a salty-mineral impression. Best enjoyed in its youth for maximum freshness and vibrancy, it will comfortably evolve over 2–4 years, gaining a bit more nutty, saline depth while retaining its linear structure.

Production
The grapes for Ovni Pedro Ximenez come from some of Montilla-Moriles’ best ‘albariza’-style white soils in Moriles Altos and Sierra de Montilla, where high chalk content and good drainage help create wines of remarkable purity and tension. Pedro Ximénez is harvested at optimal ripeness—around 11.5–12.5% potential alcohol—to balance primary aromatics, acidity and mineral structure. Equipo Navazos uses not only the delicate first pressing (“yema”) but also a portion of the second pressing (“color”) to capture extra texture and character. Fermentation proceeds spontaneously with native yeasts, and the wine then rests for several months partly in stainless steel and partly in cement vats under a thin veil of flor. This gentle, low-intervention élevage highlights the limestone terroir and introduces subtle biological nuances without overwhelming the wine’s freshness.

Food & Serving
This is an outstanding partner for simply prepared seafood—steamed or lightly poached white fish, shellfish, sashimi, ceviche and marinated anchovies all work beautifully with its saline edge. It also shines with lighter rice and pasta dishes, delicate vegetable plates, and fresh salads with mild dressings, particularly those featuring fennel, citrus, herbs or soft goat’s cheese. Serve well-chilled at 6–8°C (the lower end if you want to emphasise flor notes and crispness), ideally in a white wine or small universal glass. Decanting is not necessary, but opening the bottle 10–15 minutes before serving allows the subtle flor complexity and chalky minerality to unfold.

Producer
Equipo Navazos is one of Spain’s most influential and respected independent bottlers, famed for uncovering and curating exceptional casks and vineyard parcels across Andalusia, particularly in the Sherry triangle and Montilla-Moriles. Founded by a small group of sherry enthusiasts, the project began as a private passion for rescuing overlooked but extraordinary wines from traditional bodegas, and quickly grew into a benchmark name for terroir-driven, characterful Andalusian wines. Their OVNI range focuses on still, flor-influenced whites that show the region’s grapes and chalky soils in a pure, contemporary light. By combining deep regional knowledge with a minimalist, quality-first approach in the cellar, Equipo Navazos has helped redefine how wine lovers think about Pedro Ximénez, Palomino and flor, earning a cult following among sommeliers and collectors worldwide.

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