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The Arrumbaó is a wine obtained from a mixture of dry and sweet wine, fundamentally fragrant, sweetened with Pedro Ximénez, which gives it an intense character and a lot of body. From brown to dark mahogany in color and unctuous in appearance, its aroma combines sweet notes such as those of nuts, and toasted notes, such as nougat and caramel. It has a velvety texture on the palate, with a balanced sweetness, and a long aftertaste in which the sensation of sweetness is combined with the typical notes of the oloroso.
El Fino Granero is a dry white wine, made from the total fermentation of palomino grape must. In the biological aging process, a minimum duration of 3 years, the development of the flower veil is favored, a layer of natural yeasts that remains on the wine, thus preventing its oxidation and thus giving it its special characteristics. (See "Knowing about wines")
Its aging in American oak casks through the traditional system of criaderas and solera, is carried out in our winery under strict microclimatic conditions of humidity and temperature, so that the flower can be maintained throughout the aging process.
Golden, sharp and delicate aromas, dry on the palate, which makes it both an ideal aperitif and the perfect accompaniment to any type of meal.
This muscat is a type of natural sweet wine obtained from a single type of grape, the Muscat of Alexandria. The must, rich in sugar because it comes from very ripe grapes, is only partially fermented in order to maintain most of the original sweetness, subsequently aging in oak wood with an average age of 8 years, the aging is oxidative.
In it the typical fruity notes of the type of grape predominate, one of those with the greatest aromatic personality. The muscat vineyards are located near the beach, on sandy grounds, with a great influence from the sea.
The "four" was the name by which a group of four friends met in the cellar to chat and share a bottle of good wine.
The Moscatel Naranja from the Manuel Aragón Winery is a natural sweet wine made from Moscatel de Alejandría grape.
Dried orange peel macerated with wine alcohol is used to fortify the Moscatel grape must and prevent the completion of fermentation, leaving the grape sugars and the natural aromas of the orange. The result is an exceptional dessert or cooking wine. For oxidative aging, the criaderas and solera system is used.
The use of oranges to flavor wine dates back to the 18th century.
Odorous Tío Alejandro is a high-class, aromatic, full-bodied wine with a dark golden color. It comes from the complete fermentation of Palomino grape musts that are selected for a long oxidative aging due to the perfection of their structure. (See "Knowing about wines")
You have to drink it lovingly, in small sips, savoring it in all its greatness.
Home with everything on the table and is suitable for any time.
It is a wine obtained by the partial fermentation of Moscatel of Alexandria grape musts. Different from any other muscatel wine thanks to the unmatched characteristics achieved by a special and exclusive elaboration. It has a pale golden color and a very pronounced floral aroma. On the palate it is very smooth and balanced. It is perfect to accompany any type of appetizer and dessert. In a wide glass and with a couple of ice cubes it is also extraordinarily delicious
Amontillado El Neto is an elegant and complex wine with a unique and differentiated personality that makes it a gift for the senses.
Coming from the complete fermentation of palomino grape musts, Amontillado El Neto begins its particular process with a biological aging under flower veil for a minimum of five years; Throughout the first years in Criaderas, the wine acquires sharp notes and accentuates its dry palate.
After a certain moment, the disappearance of the flower causes a second phase of oxidative aging, lasting at least 12 years, which will gradually darken the wine and give it concentration and complexity.