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Mahogany colored wine, liqueur, with soft sweet pastry notes (quince or baked apple).
This mixed or nodding wine is one of the last products of our winery, although the wines from which it comes come from old soleras, specifically from Oloroso Viejo with a small proportion of Pedro Ximénez. The result is a delight for the palate.
Nice and tasty Natural Sweet Wine, made from red grapes of the Tempranillo and Syrah varieties with partial fermentation to maintain part of their natural sugars. The taste impression is very pleasant, contrasting its red aroma and its sweet taste in the mouth. It is ideal to accompany desserts, but it also combines very well with blue or highly cured cheeses, such as cabrales.
Fermentation is carried out naturally with wild yeasts in a centenary oak barrel, once it is finished, it is uncovered, the thick lees are removed and it is reintroduced into the barrel for approximately 4 months in which the flower develops, providing it the principles of organic farming.
It is grown in the soil of Albariza, vines with an average age of 20 years. Trellis driving system. Simple Royat cord. Manual and selected harvest from the same vine.
This exceptional Vermouth, completely handmade, is produced from a selection of Oloroso and Pedro Ximénez wines from the Manuel Aragón Winery, which is macerated with plants such as absinthe, gentian and orange peel, along with spices and other plants. aromatic.
It has a dark mahogany color, with coppery undertones. Aromatic, it is appreciated in it the nuances provided by the spices and fruits that are used in its preparation. Sweet on the palate, it has a balanced acidity that is very pleasant.
Drink in a large glass with lots of ice and a lemon wedge or an orange slice. Ideal appetizer to take with olives, mussels, smoked fish, any seafood product and all kinds of fish: tuna, cod, salmon, anchovies.
The Oloroso Manuel Aragón, is an exceptional wine that comes from the founding tradition of the Aragón family, dedicated to making quality wines since the 19th century in Chiclana de la Frontera (Cádiz). From this foundational tradition we bottle manually and directly from the boot, a limited series of bottles.
Coming from the complete fermentation of palomino grape musts, olorosos are "vocational" wines; The special structure that they show from the beginning advises tasters to classify them for oxidative aging. The initial heading at 17% vol. of alcohol prevents the development of the flower veil, so the wine ages exposed at all times to the slow action of oxygen through the traditional system of criaderas and solera.