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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.
The Tempranillo grape is the best known red grape variety among the native varietal wines of our country. Its name refers to the fact that it matures several weeks earlier than most red grape varieties. It is a very aromatic grape, which is reflected in the wines that are made with it, of great quality and very balanced. It also provides a bright ruby color, especially in young varieties, although it is a grape that also resists aging in barrels very well.
The Syrah grape is characterized, above all, by its high coloring intensity and by generating wines with great body, both in young and aged reds. Its skin is very thick and resistant, has a high content of soft tannins and allows the color of the wines to remain stable.
Provides balance and floral and fruity aromas to the wines made with this variety. Overripe on the vine, it adds sweetness to the wines made with it. The style and flavor profile of wines made from syrah is influenced by the climate where the grapes were grown; For this reason, the peculiar characteristics of the soil and the climate of Chiclana give it special characteristics that are transferred to the wine produced with it.
Wine is produced by the fermentation of grape must, a process in which sugars are transformed into alcohol. If fermentation is interrupted, part of the natural sugars in the grape remain, providing sweetness to the wine obtained.
Name: Sweet Red Manuel Aragón
Type of wine: Sweet red
Protected Geographical Indication: Wines of the Land of Cádiz
Grape variety: Tempranillo and Syrah
Alcoholic degree: 15% Energy Value per 100 ml. : 161 Kcal.
Sanitary Registry Number: 30.2634-CA
CATA's notes:
Deep cherry-red in color, with carmine and garnet tones. It is characterized by its great persistence, balance, concentration and corpulence on the palate. Complex on the nose, the aromas of figs, dates and ripe fruits are perceived with intensity and freshness.
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Ideal to accompany desserts, especially those made with dark chocolate, or forest fruit jams. By contrast, it also goes very well with blue or very cured cheeses, such as Cabrales.
Serve slightly cold.
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.
Red Wine from Tempranillo and Syrah grapes. The coupage or mixture is carried out after the fermentation of the musts. Aged for 9 months in French and American oak barrels.
Bright cherry color, it has an intense aroma of fresh black fruits with hints of spice. Balanced and fresh, but with a powerful flavor that highlights the presence of fruity and fatty tannins.
Ideal to combine with red meats, pasta and cheeses and cured sausages.
Although they are cultivated all over the world, Muscat of Alexandria grapes are native to the Mediterranean, and were already used by ancient civilizations. Its use by the ancient Egyptians is what gives it its name. It requires a warm climate, sun and the influence of the sea. It has a powerful aroma and produces excellent wines when grown in sandy soils such as on the Chiclana coast.
Semi sweet white wine, young and fresh, with a very pale and bright color, with an elegant and floral aroma, obtained from grapes of the Muscat of Alexandria grape variety.
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.