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Manzanilla - La Gitana

Tasting Note: Dry sherry as salty and appetising as a bowlful of nuts - and in fact, there's a nuttiness in the mouth, balanced by an apple tang and a refreshing splash of seaspray on the finish.
Food Matching: With it's salty, umami tang, the La Gitana is a great match to cured meats and shellfish as well the classic accompaniments of olives and salted almonds.
Vineyard: Manzanilla La Gitana is produced according to the traditional methods as stipulated by the controlling body of the Denomination of Origin ‘Manzanilla Sanlúcar de Barrameda’. Vines are planted in Albariza soil in ‘Balbaina’ and ‘Miraflores’ in the Jerez Superior District (200 Ha approx).
Vinification: The Wine is then fortified to 15% ABV using grape alcohol. It is then matured in ‘solera’ or ‘fractional blending’ systems using American oak casks, in the coastal town of Sanlúcar de Barrameda. Maturation occurs under a veil of yeast or ‘flor’, ensuring a light dry taste. It is only in Sanlúcar de Barrameda that flor can grow 12 months of the year, giving Manzanilla its unique style.