Barbadillo Manzilla, Solear, Dry Sherry, 75cl

“Solear epitomises Sanlúcar de Barrameda´s unique combination of coastal sea breeze and wine-making tradition. Aged for 6 years in our centuries old casks, Solear Manzanilla´s elegant and delicate characteristics have led Wine Spectator Magazine to recognise it as the best Manzanilla in the world.”

BASIC DATA

Area of Designation of Origin:

D.O. Manzanilla de Sanlúcar de Barrameda

Type of wine: Manzanilla

Grape variety: Palomino Fina 100%

TECHINICAL CHARACTERISTICS

Alcohol Content: 15.0 % vol.

Total acidity: 3.5 ± 0.5 g/l tartaric acid

pH: 3.2 ± 0.1

Residual sugar: “Trace levels only”

Sulphurous total: Less than 50 mg/l

VINEYARD AND HARVEST

Vineyard: Gibalbin y Santa Lucía en Jerez Superior

Number of Hectares: 500 Hectares

Vineyard age: 20 years old

Yield: 9.500 Kilos/Hectare

Specific soil type: A white, chalky soil known as Albariza

Pruning: Double cordon

Specific microclimate: Vineyards located in land on a site that promotes the proper ripening of the grapes.

Harvest style: Manual in bulk

Start date: Usually midway through August

Duration: 17 days

VINIFICATION

Tanks: Stainless steel with a capacity of

400,000 litres

Temperature: 18º

Time: 10 days

Yeast: Indigenous and selected by the winery

PRODUCTION AND AGEING

Type of ageing: Biological

System: Criaderas y Solera (A dynamic system allowing the traditional blending of new wine with older wines)

Ageing period: 6 years

Location of cellars: Sanlúcar de Barrameda

Ageing cellar: Bonanza, San Agustín, San Roberto, Arboledilla y Pastora

Total casks: 12.500

Type of casks: Typical Jerez bota made from American Oak.

Production process: Once the fermentation of the Palomino must has finished, the most delicate of the wines are chosen and are fortified with a wine-based distilled spirit to bring the alcohol content up to 15% vol. the result is known as sobretablas, and this wine is destined for ageing in typical Jerez cask of 500 litres where it will develop a cream or veil on the surface called flor. Over time, this veil, formed by yeasts of the Saccharomyces Cerevisiae genus, transforms the sobretablas into Manzanilla. The ageing system is characterized by the various casks in the individual wine cellars, traditionally known in Jerez as the sacas and rocíos. The percentage amount of wine moved to and from each barrel and the frequency at which this takes is essential to its success.

TASTING NOTE

APPEARANCE: Beautifully clean, brilliant and intense. Pale yellow colour with attractive glints in the light.

NOSE: Appealing and honest on the nose, with intensity and finesse originating from the prolonged contact with the flor. Delicate hints of salty air and camomile.

PALATE: Extraordinarily dry on the palate but then smooth and harmonious on the finish. Subtle, slightly, salty and with a persistent and pleasing flavour.

SERVING SUGGESTIONS

With its pale yellow colour and its light, fragrant aromas, this pleasantly dry Manzanilla is the perfect accompaniment to tapas, appetisers and a range of starters such as Spanish cured ham, artichokes, asparagus, cold and hot soups, shellfish and salmon.

In order to best enjoy the special characteristics of this wine, it should be drunk within 9 months of purchase, i.e. within one year of bottling. Serve well chilled at a temperature of 6º-8º C. if being enjoyed as an aperitif, half fill a tall, thin sherry glass in order to appreciate the delicate aromas; serve in a white wine glass if drinking with food.

AWARDS

95 Puntos – The Wine Spectator Top 100 Wine List

Medalla de Bronce – Decanter World Wine Awards 2013

Medalla de Bronce – The Drink Business Fortified Masters 2013

Medalla de Plata – The Selection Magazine Sherry Competition 2015 (Alemania)

91 Puntos – Ultimated Wine Challenge 2015 (USA)

Medalla de Oro – Challenge International Du Vin 2015 (Francia)