Oloroso Tio Alejandro is produced from estate-grown, organic palomino grapes grown in Pago Marquesado in chalky albariza barajuela soils. It is an exceptionally complex and powerful Oloroso with a long finish. “Tio 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.
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.
Serving Recommendation
Cool room temperature, between 62 – 65ºF in a wine glass
Region
Jerez-Xérès-Sherry
Village
Chiclana de la Frontera
Vineyard
Pago Marquesado planted in 1990
Grapes
Palomino Fino
Fermentation
Estate-grown grapes are hand-picked in small baskets with great care to avoid oxidation, directly pressed, and then spontaneously fermented with native yeasts in stainless steel at low temperature.
Fortification
Neutral grape spirits
Aging
17-20 years oxidative aging in solera
S02
45mg/L
Filtration & Cold-Stabilization
Cold stabilized, light fining with bentonite
Profile
Dry, aromatic, full-bodied, savory
Farming
Practicing Organic
ABV
18%
Vegan
No
Pack Size
12x750mL