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 casks of 500 litres where it will develop a cream, or veil, on the surface called the flor. Over time, this veil, formed by yeast of the Saccharomyces Cerevisiae genus, transforms the sobretablas into Manzanilla. The ageing system is characterized by the carful extraction of wine and the consequent topping up of the various cask in the individual wine cellars, traditionally know in Jerez as the sacas and rocios. The percentage amount of wine moved to and from each barrel and the frequency at which this takes place is essential to its success.

Aged for 3 years in typical bota made from American oak.

The perfect accompaniment to tapas, appetizers and a range of started such as Spanish cured ham, mild cheeses and asparagus, cold or hot soups, shellfish, salmon and herrings. For something new, try it with Japonese foof. Serve very cold at a temperature of 6 - 8C and always in a white wine glass, even when being enjoyed as an aperitif.

Vineyard: Gibalbin and Santa Lucia vineyards in Jerez Superior
Number of hectares: 400 hectares
Vineyard age: 20 years old
Yield: 9.500 Kgs/hectare
Specific soil type: A white, chalky soil known as Albariza
Pruning: “Stick and thumb” / Double cordon
Specific microclimate: Vineyards located inland 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

Straw yellow in colour. The classis fino aromas are revealed on the nose; nuts, olives and the evocative suggestion of a patient ageing process. In the mouth it is sharp and exhibits full body and perfect balance.

Tanks: Stainless steel with a capacity of 400.000 litres
Temperature: 18 Celcius
Time: 10 days
Yeast: Indigenous and selected by the vinery.