Among the most widely distributed Manzanillas internationally. Crisp, bone-dry, ocean-salty with chamomile and green apple; aged under flor in Sanlucar de Barrameda's Atlantic humidity. Strong value.
Tip: A classic entry-point Manzanilla for introducing guests to the style; pour very cold and finish the bottle within a few days of opening.
Full, rich, dry oloroso from Emilio Lustau's solera. Walnut, dried fig, dark chocolate and leather aromas; medium-bodied with a long nutty finish. Outstanding value in the dry fortified category.
Tip: Pair with manchego, Iberian charcuterie, or dark chocolate; serves well slightly cool at 14-16 degrees Celsius.
The flagship Manzanilla of Bodegas Barbadillo, Sanlucar de Barrameda's largest producer. Pale gold, saline, with delicate floral notes and a clean dry finish. Consistent year-round expression of the Manzanilla style.
Tip: Ask for the Solear en Rama spring edition when available; the unfiltered version shows the style at its most expressive.
A classic semi-seco medium oloroso blend of Palomino and Pedro Ximenez, aged in the Williams and Humbert solera system. Rich, round, with dried fruit sweetness balanced by walnut bitterness and a long amber finish.
Tip: Serve slightly chilled as an aperitivo or with blue cheese and walnuts.
Osborne's entry-level fino from El Puerto de Santa Maria, light and dry with almond, citrus zest and a saline mineral finish. Aged under flor in the Osborne solera, one of the oldest in the Triangle.
Tip: A reliable fino at a bargain price; order it in any bar in El Puerto and it will be freshly poured from an open bottle that day.
A slightly aged manzanilla pasada (between standard manzanilla and amontillado in character) from the Argueso solera in Sanlucar. More oxidative and nutty than a young manzanilla while retaining flor freshness. Distinctive toasted bread, dried chamomile and sea salt profile.
Tip: San Leon Reserva is the step up from La Gitana for those who want more depth without losing Sanlucar salinity.
Rich, deeply concentrated Pedro Ximenez from one of Jerez's oldest independent bodegas. Jet-black colour, aromas of dried figs, raisins, coffee and dark chocolate; 400-plus grams per litre of natural sweetness. One of the best-value PX expressions in the Sherry Triangle.
Tip: Serve a small pour over good vanilla ice cream for the simplest luxury dessert in Andalucia.