"Pale straw yellow. Classic Manzanilla aromas, reminiscent of the ocean and fresh dough, are revealed on the nose. Fresh and dry on the palate, with good body and a lingering aftertaste, resulting in an overal sensation of satisfaction."
Fino style Sherries age under a layer of 'flor' (a naturally occurring layer of yeast that grows on top of the wine in the barrel); this ensures the wines do not oxidise as there is no exposure to the air. The cooler maritime microclimate of Sanlúcar ensures flor grows particularly thickly all year round producing these very fresh, tangy Manzanillas, unlike the more oxidised Finos aged in the inland town of Jerez, where the flor dies back in the winter and summer months.
Once the fermentation of the Palomino must has finished, the most delicate of the wines are chosen and are fortified with a wine-based distilled spirit to bring the alcohol content up to 15% vol. The result is known as sobretablas, and this wine is destined for ageing in typical Jerez casks of 500 litres where it will develop a cream, or veil, on the surface called the flor. Over time, this veil, formed by yeast of the Saccharomyces Cerevisiae genus, transforms the sobretablas into Manzanilla. The ageing system is characterized by the careful extraction of wine and the consequent topping up of the various cask in the individual wine cellars, traditionally know in Jerez as the sacas and rocios. The percentage amount of wine moved to and from each barrel and the frequency at which this takes place is essential to its success.
