" We don't sell the wine without touching the vine "
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The Patricia Estate
The company Aragón y Cía. was founded in 1946, but the winery itself has been in operation since at least 1877. A prize awarded at the Córdoba wine exhibition of that year documents that the winery was producing wine at that date, and it's more than likely that the installations were in operation well before 1877. Situated in Lucena in the province of Córdoba, the Aragón cellars hold some 2,500 "botas" (500 liter oak barrels) using the "solera" system to convert fresh white wine from Pedro Ximénez grapes into the typical "finos", "amontillados" and "olorosos" of Montilla-Moriles.
The Patricia Vineyards
As is the case with most Montilla-Moriles producers, Aragón is an ageing cellar and does not own vineyards. The vineyards of the region are mainly Pedro Ximénez (PX) grapes (over 80%). The region's dry hot climate allows the naturally high sugar PX grapes to attain up to 17º alcohol potential. This means the wines produced here do not generally require the addition of alcohol (fortification), which is necessary for sherries. Aragón's expert tasters carefully select fresh, recently fermented PX wines, which are then transferred to the cellars for long periods of "solera" ageing.
Montilla-Moriles in the province of Cordoba, in Andalucía. The D.O spreads over 10,200 hectares (25,194 acres) of vines planted on limestone soils, at 300-600 meters above seal level.
Kysela Pere et Fils, LTD imports three styles of their Patricia sherry: Fino, Amontillado and Cream (the Cream is more like a P.X. Reserve).
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Boroli's Barolo is made by a special combination of careful grape selection, precise destemming, and long mascerations with submerged cap. The barrels used to age this wine are very carefully chosen by the winemaker.
Clear bright ruby color with very light garnet red reflections; intense and persistent aroma of red fruit with notes of plum and cherry. A pleasant aroma of wood is noticeable after the fruity aroma, anticipating the full taste of a great wine suitable for long lasting life. A succulent, rich, full-bodied and pleasant taste emerges after the woody one, with the presence of slightly ripe red fruit.
Barolo pairs perfectly with rich dishes such as roasted meats and pasta with truffles.
Review:
A relatively easy-drinking Barolo. Layered fruit on the nose with strawberries and red cherries, together with violets and some licorice. On the medium-bodied palate there’s a light frame of dusty tannins and a sense of freshness. Simple yet precise.
-James Suckling 91 Points
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