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Manzanilla la Gitana en Rama is traditionally produced from the must of the palomino fino grape variety, meticulously grown on white albariza soils, highly prized for obtaining fine musts of a high quality.
The grapes are grown from vines situated in the Balbiana and Miraflores Estates, considered to be the best within the region of Jerez. Harvest takes place in early September, when the grapes reach optimum ripeness. La Gitana en Rama is produced only from free run juice without any pressure being exerted.
Alcoholic fermentation takes place in a temperature-controlled environment using only natural ambient yeasts from the vine. Once fermentation concludes, the grape must is fortified to 15 A.B.V.
The wine is matured using the traditional “Criaderas y Solera” process, in butts made of American oak under a veil of “flor” formed by the yeasts. Only in Sanlúcar de Barrameda, influenced by the ocean breeze, are the ideal climatic conditions found for making Manzanilla.
Finally, this wine is bottled after being submitted to a light filtration to eliminate impurities.
Colour: Yellow gold, with green tinges that evoke the grape variety and must from which it originates.
Aroma: Complex, pungent, oily and delicate. The characteristic aromas that originate from its elaboration imbue this type of wine with a peculiar personality influenced by the proximity of the cellars to the sea and the fresh fragrance of the ocean breeze.
Palate: Fresh, dry, light mouth feel with a touch of bitterness.
Should be served chilled, ideal with all types of tapas, fish, shellfish, white meats, salads, vegetarian dishes, smoked meats.
Nickolls and Perks Limited have been supporting the responsible consumption of alcohol since 1797.
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