16% or more matured in wood andalusia for sale online

Region	Andalusia
Country	Spain
History	The region roughly coincides with the ancient kingdom of Tartessus, colonized in the 8th century. B.C. from the Phoenicians, then conquered by the Focesi (6th century) and around 500 a.C. from the Carthaginians. At the end of the 3rd century it was subjugated by the Romans who, with Augustus, established it in the province, with the name of Baetica. At the beginning of the 4th century A.D. it was invaded by the Vandals, who left traces in the name of the region (Andalucía da Vandalicia), which by the Arabs was used to indicate the whole of Spain. The Arabs occupied it in 711, making Cordova with the Umayyad dynasty the maximum center of Spain. With the Christian reconquest of the Kingdom of Granada (1492), Andalusia became part of the general history of Spain.
Typical products	Sherry is by far the most famous product in the region and probably the best Spanish wine, although modern enology is moving in other directions. The sudden development of the Costa del Sol has been accompanied by the rapid expansion of vineyards for the production of fortified, dry and sweet wines. In 2001 the DO was reorganized into two distinct DO: Màlaga and Sierras de Màlaga. In 2005 the total area destined to the vines had grown by 50%, partly thanks to the addition of two new sub-areas. The dynamic sub-area is located around Ronda, the renowned city perched on a hill where large plots have recently been planted with international varieties including the petit verdot, but also tempranillo and romé, the local red specialty. As for the white grapes, the vine of Montilla-Moreles pedro ziménez, the moscatel and the maccabeo, as well as sauvignon blanc and chardonnay are allowed.
Typical dishes	Some excellent products such as olive oil and wine and some dishes such as gazpacho, tortilla de patatas (potato omelette), ensaladilla (Russian salad), pisto (caponata), croquettes (croquettes), the anchoas en vinagre (anchovies in vinegar), the huevos rotos (scrambled egg) and the rabo de toro (bull's tail) are present indistinctly in every part of the region. The Andalusian pastry presents Arabic reminiscences that emerge in the use of almond and honey. The convents have preserved the tradition and offer the "yemas" of San Leandro, the sweet fritters of San Benito, the "pionono" of Santa Fe, the pumpkin desserts, the pastry with pumpkin jam, the fruit in syrup, the " maimones ", the" pestiños ", etc. The torrone of Cadiz, the marzipan eels, the sweet quince, the "alfajores", the "mantecados", the "polvorones", the ciambelline with wine, etc. they are sweets to be discovered.