Jerez - Manzanilla Sanlúcar de Barrameda D.O. / D.O.P.

Classification of young wine vintages

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See detail of Jerez - Manzanilla Sanlúcar de Barrameda D.O. / D.O.P.


Nº of hectares under vine: 7,082.87 - Nº of vine growers: 2,203 - Nº of wineries: 81 - Harvest 21: Very Good - Production 21: 39,828,500 liters. - Marketing: 67% Domestic - 33% International.


In the province of Cádiz. The production area includes the municipalities of Jerez de la Frontera, El Puerto de Santa María, Chipiona, Trebujena, Rota, Puerto Real, Chiclana de la Frontera and some plots in Lebrija.


Warm with Atlantic influences. The westerly winds play an important role, as they provide humidity and act as a moderating element. The average annual temperature is 17.5ºC and the rainfall is 600 mm. per year.


The soils, known as "albarizas", are a key quality factor. Almost white in color, they are rich in calcium carbonate, clay and silica. They are excellent for retaining humidity and storing water from winter rains in preparation for the dry summer months. They also determine what is known as "Jerez superior". These soils are found in Jerez de la Frontera, Puerto de Santa María, Sanlúcar de Barrameda and some areas of Trebujena. The rest of the soils, known as "Zona", are mud and sand.


White: palomino (90%), pedro ximénez, muscatel, palomino fino, palomino de Jerez.


They have a straw yellow color. They are characterized by their saline nuances, typical of the biological aging under the veil in flor (more pronounced in the case of manzanilla), and by the bitter traits conferred by the aging.
With a completely oxidative aging, the range can be varied, depending on the greater or lesser scale shift (i.e. the number of sacas of solera wine for subsequent bottling) and, consequently, the greater or lesser refreshment with wine without aging by the first criadera. In the very old wines it is usual to soften them with a Pedro Ximénez mistela, which provides notes of sweetness to mitigate the bitter tannins of the oak. 
They are characterized by a marked taste of raisins, although there is no shortage of those associated with a small percentage of oloroso to lessen the pastiness. In the mouth they are tasty and sweet.
They combine the bitter notes of the oloroso with the toasted nuances and sweetness of the pedro ximénez.
These are fine wines that lose their flor veil and end up oxidizing. Wines with sharp and saline aromas and a more oily palate that absorb the toasted and complex nuances of the barrel.
These wines are the result of chance or nature, not always motivated by the hand of man. They combine the finesse of an amontillado and the structure of an oloroso on the palate.
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