Manzanilla Alegría

Preparation: First yolk musts of our best payments, cold static decanting and fermentation at 22oC, early slide, finura classification, fortification at 15o with the best wine distillates to obtain the traditional ones on boards, I move to the dynamic ageing and aging system, classic Jerezan of Criaderas and Soleras, through the 6th criadera where biological rearing takes place under flower veil in the traditional oak boots preferably American of 30 and 36o capacity for a minimum average time of six years and while running through the vines until you reach the solera from where it is taken\" for consumption. Aging, necessarily, in wineries located in Sanlúcar de Barrameda, whose microclimate makes it, if possible, sharper and saline than the fine. Golden wine, very bright pale gold. Intense stabbing aroma, reminiscent of flower\", almond notes. Delicate but with body, character and very elegant in the mouth, a lot of retro-ossal persistence. At any time as an aperitif and accompanying seafood, fish and light dishes.