Manzanilla is a (bone-dry) style of Fino Sherry originating from the port city of Sanlúcar de Barrameda in the province of Cadiz. Sanlúcar de Barrameda's exposure to the maritime weather and high humidity contribute to a stronger flor yeast growth and influence (fresh acidity and salty character) than in Finos from Jerez or El Puerto de Santa María.
Manzanilla spends typically up to 5 years of age in the solera, but more sub-styles may develop with extensive ageing:
Manzanilla Pasada - approximately 7 years in solera, so that the impact of flor yeast begins to fade, though not long enough to become an Amontillado.
Manzanilla Amontillada is similar to a manzanilla pasada but in some cases aged as long as 12 years, taking on more of the qualities of an Amontillado Sherry.
Manzanilla Olorosa is the most vinuous form of Manzanilla resembling an Oloroso through extended ageing
El Puerto de Santa María is a city located on the banks of the Guadalete River in the province of Cádiz, and also the name of a style of Fino sherry matured in bodegas in this city.
A text-book, bone dry Manzanilla from the town of Sanlúcar de Barrameda, light and fresh, very tangy, clean and crisp with just a hint of saltiness. London IWC 2005- Silver Medal An archetypical Manzanilla, aged in the cathedral-like calm of Lustau’s Bodega in Sanlucar De Barramada. Sea breezes, carried down the Guadalquivir Estuary, add inimitable freshness to this poised and poignant wine. Almonds with a twist of citric acidity inform a palate which has few peers as an al fresco aperitif, with or without a plate of mariscos. Simon Field MW, Wine Buyer
London IWC 2005- Silver Medal An archetypical Manzanilla, aged in the cathedral-like calm of Lustau’s Bodega in Sanlucar De Barramada. Sea breezes, carried down the Guadalquivir Estuary, add inimitable freshness to this poised and poignant wine. Almonds with a twist of citric acidity inform a palate which has few peers as an al fresco aperitif, with or without a plate of mariscos.
Simon Field MW, Wine Buyer