Created in 1821 by Benigno Barbadillo, the company its still owned today by the seventh generation of the Barbadillo family. Traditional Manzanilla
An indication of sweetness
Sweetness in a wine can result from residual sugar (RS) which is the unfermented grape sugars left over in the wine after fermentation has completed, or it can result from the addition of concentrated grape must prior to bottling in the case of sparkling wine production.
level found on the label of sparkling wine. This expression will have noticeable sweetness with 17-32 grams of residual sugar per liter (g/L). AKA "Sec"
white wine made from Palomino grapes and aged under a layer of yeasts know as "flor." It is produced exclusively in the bodegas of Sanl√∫car de Barrameda region of Spain.
styles of sherry undergo their barrel aging in the historic seaside town of Sanlucar de Barrameda. The town's humid, maritime air creates an ideal environment for the development of flor
An unusual yeast that floats on the wine's surface and multiplies until it becomes a thick, protective blanket on top of the maturing wine, protecting it from oxidation and preventing the wine from darkening in color. It also imparts flor aromas like "nutty" and "bruised apple."
yeasts, the secret behind Manzanilla's characteristic salty, nutty flavors and aromas. This is a completely different style of Sherry than the sweet, more oxidative
Oxidative wines are wines that have been deliberately exposed to oxygen during the winemaking process. When a white wine is exposed to oxygen (either in barrel during aging or in the bottle over time) it will begin to turn from a yellow / gold to amber - just like a cut apple sitting on the counter will turn brown when exposed to oxygen.
expressions such as Pedro Ximénez. Pair it with salty, savory courses - particularly seafood, vinegar-forward elements, and nutty cheeses.