Manzanilla de Sanlúcar
Styles
Principal grape varieties
Terroir
Natural factors
- Proximity to the sea and high humidity favour intense and prolonged activity of the flor yeast veil.
- The singular geographical situation of Sanlúcar historically ties the territory to the system of biological ageing.
- The cellar environmental conditions in Sanlúcar produce a flor yeast veil distinct from that of Jerez or El Puerto.
Human factors
- The DO Manzanilla-Sanlúcar de Barrameda was created in 1964; its winemaking origins are ancient and closely linked to the city.
- The high coastal humidity prolongs the activity of the flor yeast veil, differentiating the biological ageing of Sanlúcar from that of Jerez.
Product characteristics
- Very pale, dry wine with a pungent aroma and a light palate; 15–17% vol. alcohol. (via Wikipedia · CC BY-SA 4.0)
- The flor yeast veil of Sanlúcar, favoured by high marine humidity, imparts distinctive characteristics to the wine.
Terroir / wine link
- The proximity to the sea and the high humidity of Sanlúcar intensify the activity of the flor yeast veil, conferring distinctive characteristics on Manzanilla.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.
Sources
- eAmbrosia register (EU) — File number PDO-ES-A1482
- Official trade body site — Consejo Regulador del Vino de Jerez