Description

JEREZ: This truly is a classic Manzanilla. Tangy, yeasty and salty. A little lighter and more crackly than the fino. Great as an aperitif with salted almonds or olives – serve nice and chilly in a wine glass. What makes a classic Manzanilla different to Fino? Location. Manzanilla is exclusively produced in Sanlucar De Barramedar, a coastal area which develops a thicker flor than in Jerez. This turns the Flor led biological elements up to 11, so you could argue it is the purest form of this style of sherry. Who are we to say otherwise?

Manzanilla sherry, like Fino is biologically aged under Flor, a yeast that lies on the top of the wine eating away at oxygen and sugar. It will keep going until none is left and will slowly die, so topping up Soleras is particularly important for Flor to ensure continued nourishment and development. The Flor ceases development of oxidative characteristics, so biologically aged sherries have tell-tale refreshing (despite low acidity), salty, yeasty, nutty, cidery, chalky flavour bombs.