Spain | Andalucia | Bodega Manuel Aragón | Oloroso Tío Alejandro

Oloroso Tío Alejandro

VARIETAL
Palomino

NOTES
VINEYARD: The organic Pago Marquesado in Chiclana de la Frontera. Due to the dry summers combined with high temperatures, the rate of evapo-transpiration is high, however the proximity of Chiclana to the Atlantic Ocean moistens the vines, especially at night due to the effect of dew, providing the salinity that characterizes the resulting wines. Spring and summer, during which the life cycle of the vine takes place, is subjected to the prevailing winds from Poniente and Levante. The first is cool and humid (it reaches 95% humidity) while the second is hot and dry (with humidity levels around 30%). The average annual temperature is 17.3ºC, with very mild winters in which it rarely freezes. The area enjoys a very high annual average of hours of effective sunshine, between 3,000 and 3,200. The rainfall is relatively high, sufficient for the proper development of the vines, since it is also complemented by the important nocturnal dews provided by the neighboring Atlantic Ocean. The predominating limestone soils become dazzlingly white - albariza - rich in calcium carbonate, clay and silica, which comes from the remains of marine animals present in the sea that occupied this area during the Oligocene period. The most important characteristics of this soil are the high moisture retention capacity, storing the rain that falls in winter to nourish the vine in the dry months, in addition to being poor in organic content and due to its white color, it is capable of reflecting much of the solar radiation. In rainy periods, the albariza opens like a sponge, absorbing a large amount of water. Later, with the arrival of heat, the surface layers of the soil are compacted, thus avoiding the evaporation that produces the high luminosity of the area. The albariza is easy to work and allows an excellent distribution of the roots.

VINIFICATION: During harvest, grapes are hand-picked in small baskets, directly pressed, and then fermented spontaneously with native yeasts in stainless steel at low temperature. After fortification to 17% ABV with neutral grape spirits, Oloroso Tio Alejandro spends 17 to 20 years aging oxidatively in barrels that are not topped up. The slow loss of water through the walls of the wooden casks facilitates the continuous process of concentration, which makes the wine gain in structure, smoothness, and complexity while bringing the final wine to 18% ABV. Manuel Aragón runs the scales in the traditional way, moving the wine through the solera manually, without mechanical pumps, utilizing gravity and the traditional tools of the canoa, jarra, sifón, and rocíador. It is cold stabilized and very lightly fined with bentonite before bottling.

“Tío Alejandro” was not part of the Aragón family, but he was an important, long-time friend, customer, and neighbor of the winery, and this Oloroso was dedicated to him, as it was his favorite wine.