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PALO CORTADO MUY VIEJO MANUEL ARAGÓN - LIMITED EDITION
105.70 €
(52.85 € unidad)
Tax included
Our Palo Cortado is a wine from the foundational solera, from which we bottle, manually and directly from the boot, a limited series of bottles. The Manuel Aragón Winery has been making quality wines, in an artisanal way, since the 19th century.
When a wine is tasted in its initial phase and the oenologist considers that it must follow a biological aging process under a flower veil, the boot is marked with an inclined line, a "stick". On the contrary, when the taster initially discovers a structure in a wine that advises oxidative aging, he marks it with a circle. Sometimes a wine in biological aging later shows the taster specific characteristics that recommend continuing with it in oxidative aging. In that case, the degree of alcohol is raised to 17º and the "stick" crosses with another. We thus have a "palo cut" wine, such as the Palo Cortado Muy Viejo by Manuel Aragón, an extraordinary limited edition dry wine. With an average age of 40 years
The Spanish guide Peñín, which assesses the quality of wines on a 100-point scale, has awarded our Palo Cortado Muy Viejo a score of 96 points. And the Robert Parker International Guide has awarded it a score of 98 points out of 100. Both scores from highly prestigious wine guides underscore the excellence of this exceptional product from our winery, the result of years of dedication and expertise.
Type of wine: Palo Cortado
Category: Fortified wine
Designation of origin: Jerez - Xérès - Sherry
Grape variety: Palomino Fino
Alcoholic degree: 20%
Capacity: 50 cl.
Tasting notes: Wine of great complexity that combines the aromatic delicacy of Amontillado and the corpulence on the palate of Oloroso.
From brown to mahogany, its aroma presents a great variety of nuances, harmoniously combining the characteristic notes of amontillados and odorous with other citrus, reminiscent of bitter orange, and lactic, such as fermented butter. Its palate is round, deep and voluminous at the same time, the aromatic notes appearing in the aftertaste with a soft and delicate expression, in a pleasant and long-lasting finish.
TYPE OF BREEDING: Criaderas and Soleras
ALCOHOLIC DEGREE: 20º
TYPE OF PACKAGING: 50 cl bottle.
SERVING TEMPERATURE: From 12º to 14º. Use a glass of white wine Energy Value per 100 ml. : 141.40 Kcal
TASTING NOTES: Wine of great complexity that combines the aromatic delicacy of the amontillado and the corpulence on the palate of the oloroso.
From brown to mahogany, its aroma presents a great variety of nuances, harmoniously combining the characteristic notes of amontillados and odorous with other citrus, reminiscent of bitter orange, and lactic, such as fermented butter. Its palate is round, deep and voluminous at the same time, the aromatic notes appearing in the aftertaste with a soft and delicate expression, in a pleasant and long-lasting finish.
RECOMMENDED DISHES: Nuts, cured cheeses and, at the table, well concentrated consommés, stews or gelatinous meats (oxtail, cheeks ...)
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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.
Our Palo Cortado is a wine from the foundational solera, from which we bottle, manually and directly from the boot, a limited series of bottles. The Manuel Aragón Winery has been making quality wines, in an artisanal way, since the 19th century.
Amontillado is a very unique wine due to its double aging process: first under the veil of flower, typical of the fina, followed by a period in which the flower disappears and the wine is exposed to oxidation. Made from palomino grapes, this fusion of aging processes makes Amontillados wines extraordinarily complex and intriguing.
The quality of this Amontillado is internationally known and comes from the family's founding tradition, from which we bottle a limited series of bottles manually and directly from the boot.
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.
Pedro Ximénez is probably the sweetest wine we can find in the world. And yet, its aromatic and flavor complexity makes it fresh and harmonious on the palate, since the natural production process concentrates the sugars, but also the natural acidity of the grape.
The Manuel Aragón Winery has been making quality wines, in an artisanal way, since the 19th century. Pedro Ximénez Very old, it is a wine of our old wines that come from the foundational soleras of our winery.
The Spanish guide Peñín, who assesses the quality of wines on a 100-point scale, has awarded our Pedro Ximénez Muy Viejo a score of 93 points, which shows his extraordinary quality.
Fino Granero en Rama is a dry white wine, made from the total fermentation of palomino grape must.
In the process, the development of the flower veil is favored, a layer of natural yeasts that remains on the wine, thus preventing its oxidation and thereby 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.
Bottled directly from the same cask, with which the sensation when tasting it from the bottle is the closest thing to drinking the wine directly from the cask of the cellar.
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.
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.