Palate: More “wine-like” texture, with lower acid and very subtle saline aspects. Traces of nuts, butter and a mineral salinity. This is a serious wine, definitely pasada and quite full, slightly concentrated Manzanilla.
Vinification: Aged for 9-10 years in the solera. Established by the Asencio brothers who recently set up Bodegas Alonso by buying the old Mendez bodega and some very old soleras previously belonging to Gaspar Florido then Pedro Romero.
This Manzanilla is based on wines bought in from almacenistas and will be fed from bought-in mostos, acquiring its own characteristics over time, while the other will be fed by mostos produced from their own 13 hectares of vineyard. One real key to the quality of these wines is the bodega, which is close to the Guadalquivir, almost at sea level, that it has perfect conditions for ageing Manzanilla.
Recommended Food Pairing: Don’t serve this too cold, and enjoy with slices of jamon, or even an oily white fish.