In the glass
Aroma: green apple, fresh bread, chamomile, sea salt
Palate: almond, lemon zest, briny minerality, crisp herbs
Classic Sanlúcar Manzanilla with pronounced saline character from Atlantic coastal ageing; crisp, dry and refreshing.
What it pairs with
-
Gambas al ajillo
Salt and sea character mirrors the ocean-fresh sweetness of prawns. -
Jamón ibérico
Bright acidity cuts through the fatty richness of cured ham. -
Fried fish (pescaíto frito)
Saline minerality complements the batter-fried seafood of Cádiz tradition.
How to serve Solear Manzanilla
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Gambas al ajillo, Jamón ibérico, Fried fish (pescaíto frito). Match the wine's structure to the dish's fat and salt.
History
Solear is the flagship Manzanilla of Barbadillo, produced continuously since the bodega's founding in 1821. Aged in the Barrio Alto quarter of Sanlúcar de Barrameda under a thick veil of flor yeast in Atlantic-influenced cellars. The Sanlúcar microclimate maintains year-round humidity that sustains thicker flor activity than inland Jerez, producing the characteristic saline-chamomile Manzanilla profile.
- 1821 — Barbadillo founded in Sanlúcar; Manzanilla solera established
- 1894 — Solear label first registered as a commercial brand
Facts
- Producer
- Bodegas Barbadillo
- Grapes
- Palomino Fino
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Biological ageing under flor in American oak butts; solera system
- ABV
- 15.0%
- Price
- €8-12 at retail
- Drinking window
- 1-3 from bottling
- First vintage
- 1821
Frequently asked about Solear Manzanilla
What does Solear Manzanilla taste like?
On the nose, green apple, fresh bread, chamomile, sea salt. On the palate, almond, lemon zest, briny minerality, crisp herbs. Structurally light-bodied, low tannins, high acidity with a clean and saline finish. Classic Sanlúcar Manzanilla with pronounced saline character from Atlantic coastal ageing; crisp, dry and refreshing.
When should I drink Solear Manzanilla?
Drink 1-3 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Solear Manzanilla?
Gambas al ajillo is the canonical pairing. Other strong matches include Jamón ibérico and Fried fish (pescaíto frito). Salt and sea character mirrors the ocean-fresh sweetness of prawns.
What grapes are in Solear Manzanilla?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.