OLOROSO MUY VIEJO MANUEL ARAGÓN - LIMITED EDITION
(52.85 € unidad)
Grape variety: Palomino Fino
Type of wine: Generous
D.0.: Jerez Xérèz-Sherry
Alcoholic Level: 20%
Energy Value per 100 ml. : 141.40 Kcal.
Volume: 50 Cl.
Health Registration Number: 30.2.634-CA
Bottler Registration Number: A-626-CA(ES)
Aging: Criaderas and Soleras (Oxidative)
Middle Age Solera: + 40 years..
VISUAL PHASE: Wine of an amber to mahogany color.
OLFACTORY PHASE: Its aromas are warm and round, complex and powerful, reminiscent of nuts such as walnut, toasted, vegetal and balsamic notes that recall noble wood, blonde tobacco and the dry leaf litter. You can appreciate spicy notes reminiscent of truffle and leather.
GUSTATIVE PHASE: It is a tasty and very structured wine; Powerful, round and full-bodied. Long stay in the mouth and complex retronasal aromas. They highlight notes of noble wood that provide a very elegant drying finish.
PAIRING: Combines with meat stews and stews, especially with gelatinous meats, especially oxtail or cheek. Exceptional pairing for mushrooms, as well as highly aged cheeses.
SERVING TEMPERATURE: 16º to 18º C. Use a glass of white wine.
The Oloroso Muy Viejo Manuel Aragón is an exceptional wine that comes from the founding solera of the Aragón family, dedicated to making quality wines since the 19th century in Chiclana de la Frontera (Cádiz). From this founding sole we bottle manually and directly from the butt, a limited series of bottles.
Coming from the complete fermentation of Palomino grape musts, Oloroso wines 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 flor veil, so the wine ages exposed at all times to the slow action of oxygen through the traditional system of criaderas and soleras.
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It combines perfectly with meat stews and stews, especially with gelatinous meats, especially oxtail or cheeks. Exceptional pairing for mushrooms, as well as for highly aged cheeses. Consume at a temperature between 12º to 14ºC. Use a glass of white wine.