Tasting Notes Aroma: clean, delicate and faintly yeasty. Taste: dry, light, crisp but tremendously complex. Power and refreshment combine.
"A regal yet great-value dry sherry that is perfect for the same soup. Its distinguished flavours are exactly what this classy starter calls for" Matthew Jukes, Daily Mail, 15th January 2011
Pastrana is a single vineyard, on the crest of a hill near the sea, therefore cooled by the sea breezes. These grapes have great intensity of flavour. The wines are aged for longer in American oak casks than La Gitana. Manzanilla La Pastrana is deeper coloured as a result, and is savoury, refreshing and very, very complex. Manzanilla Pasada Pastrana is produced according to the traditional methods as stipulated by the controlling body of the Denomination of Origin ‘Manzanilla-Sanlúcar de Barrameda’. The vines are planted in Albariza soil in the area ‘Balbaina’ and ‘Miraflores’ in the Jerez Superior District (200 Ha approx.). The wine is produced from only free run juice. Fermentation is controlled in water-cooled stainless steel tanks, using the natural yeast on the grape. Fortification from 11.5% approx. to 15.5% alc.vol. then takes place using grape alcohol. The wine is then matured in‘solera’ or ‘fractional blending’ system in casks of American oak in the coastal town of Sanlúcar de Barrameda in Andalucia. The maturation is under a veil of yeast or ‘flor’ thereby ensuring a light dry taste. Only in Sanlúcar de Barrameda can the flor grow on the wine 12 months of the year to give Manzanilla its unique style.
Serve slightly chilled. The ultimate tapas or light meal accompaniment. The most complex and cerebral manzanilla.