The bodegas de Herederos de Argüeso was founded in 1822 by Don Leon de Argüeso y
Argüeso, who moved south from his home town of Arija, near Burgos in Northern Spain, to the much
warmer climate of Andalucia. The town of Sanlucar de Barrameda, whose vineyards lay on albariza
chalky soil, has its own unique micro-climate influenced by the moist warm breeze of the Atlantic. In
moving to his new home, Argüeso bought a warehouse and dedicated himself to winemaking, with
a strong specialization in the production of manzanilla. Over time, he acquired new vineyards and
incorporated other wineries in the area, allowing a gradual increase and a gradual consolidation in the
geographical area covered by the province of Cadiz, and in general Western Andalusia.
|100% pedro ximenez grape. Sugar: 160-190 grames per liter. Total acidity: between
4,80 and 5,20. Ages for about 5 years in American oak. Nutty, sweet spice and raisin aromas. The
palate is rich and chewy.
|Wine maker notes
|Currently, Herederos de Argüeso (Heirs of Argüeso) is one of
the largest producers of manzanilla in the region, maintaining the same high quality and artisanal
processes used in the beginning. For this reason, this institution has a staff of twenty employees
with extensive industry experience, has facilities located since its beginnings in the town of Sanlucar
de Barrameda (the most temperate of the three Atlantic coast regions) with a total area of 20,000 m2
divided between offices and warehouses and has about 100 ha of plantations de viñedos, de los
cuales 70 Ha. son de propiedad. of vineyards, of which 70 hectares are owned.
|Alcoholic content: 17 vol.
Sugars: less than 160-190 grames per liter.
Dry extract: 220-240 grames per liter.
Volatile acidity: less than 0,60 grames per liter.
Total acidity: between 4,80 and 5,20.
Total sulphurous: less than 40 mg./l.
|This wine is a dessert itself; although it goes exceptionally with desserts made of lihtly bitter chocolates, with ice creams, very intense blue cheese, like cabrales or roquefort.