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- Manzanilla is made from the Palomino grape and biologically aged, entirely under a layer of flor yeast. The specific climatic conditions of Sanlúcar are responsible for a higher humidity and cooler, more constant temperatures than those found in inland bodegas, which contribute to a higher yield of flor all year round.
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Manzanilla is manufactured using the same methods as a fino sherry and results in a very pale, dry wine. It is often described as having a savoury and salty flavour, believed to develop from the chalky soil near the sea estuary of the Guadalquivir river.
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The thicker layer of flor protects the wine even more from air contact, resulting in a slightly lighter variety of Fino, containing virtually no glycerol and combining dry, saline notes with a fresh, zesty liveliness. Manzanilla typically displays more coastal aromasthan a Fino, like seaspray, salty touches or even a hint of iodine. In Spanish, man...
The flor in Manzanilla barrels will usually live for about 6 to 8 years. At that point there is not enough material left in the wine to survive (the sugar content of the wine will be below 5 grams per litre), and the flor gradually fades, slowly exposing the wine to oxygen. Depending on the stage of the flor, there are different classifications of ...
Manzanilla is a perfect aperitif or accompaniment to a wide variety of foods. It is best served chilled – depending on the producer, a temperature of between 4°C and 9°C will be suggested. It goes particuluarly well with olives, (fried) fish, seafood and Jamón Serrano. Manzanilla is also an excellent combo with sushi and it makes a great, refreshin...
Manzanilla is a dry sherry variety made from Palomino grapes in Sanlúcar de Barrameda. This light and refreshing wine is aged naturally, under a thick layer of yeast (flor). It is straw-colored with aromas of almonds, yeast, and chamomile.
Key Points. Grape varieties: Palomino Fino. Wineries: 24. About Manzanilla – Sanlúcar de Barrameda. Winemaking history and tradition in the Marco de Jerez stretches back centuries to the time of the Phoenicians.
Aug 5, 2021 · The differences between Finos and Manzanillas can be ascribed to the locations in which the wines are aged. Fino is matured slightly inland, in cellars in Jerez and El Puerto de Santa Maria, while Manzanilla is made only in the coastal town of Sanlucar de Barrameda.
- Natasha Hughes MW
Jun 29, 2023 · A close cousin of Fino, Manzanilla is produced in roughly the same manner, with one exception: It must be matured in the seaside city of Sanlúcar de Barrameda. This proximity to the ocean and its saltwater winds often gives it coastal qualities, including higher salinity and a lighter body.
May 13, 2020 · Today, both Fino and Manzanilla start life as a dry white wine of roughly 11-12% abv, made from the white grape Palomino. The foundation for this base wine is the delicate free-run juice obtained following harvest, which is preferred for biologically aged wines as it has the least amount of contact with grape skins and their tannins.
