Structure

Bodylight
Tanninlow
Acidityracy
Sweetnessdry
Oakoak aged

Drinking window

Best 1 to 3 years from bottling.
bottling1 yrs3 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Light-bodiedLow tanninRacy acidityDryClean, Saline And Persistent finish

Aroma: chamomile, sea spray, fresh green apple, bread dough

Palate: almond, salt flakes, lemon, white flowers

Widely distributed Manzanilla from Hidalgo La Gitana; delicate and saline with chamomile aromatics and a refreshingly briny finish from Atlantic Sanlúcar ageing.

What it pairs with

  • Langoustines
    Delicate crustacean sweetness is heightened by the wine's saline minerality.
  • Jamón de Jabugo
    Salty, nutty Iberian ham finds its canonical partner in cold, dry Manzanilla.
  • Ceviche
    Citric acidity and brininess echo the lime-cured fish.

How to serve La Gitana Manzanilla

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
  4. Pair with. Langoustines, Jamón de Jabugo, Ceviche. Match the wine's structure to the dish's fat and salt.

History

Bodegas Hidalgo founded in 1792 by the Hidalgo family; La Gitana became the bodega's flagship Manzanilla label in the 20th century. The wine is produced exclusively from grapes grown in the Miraflores pago above Sanlúcar, where Atlantic winds promote year-round flor growth. The brand name La Gitana (The Gypsy) was registered in the early 20th century and is a widely distributed Manzanilla label.

  1. 1792: Bodegas Hidalgo established in Sanlúcar de Barrameda
  2. 1920: La Gitana brand name registered commercially

Facts

Producer
Bodegas Hidalgo La Gitana · visiting guide
Grapes
Palomino Fino
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
Biological ageing under flor in American oak butts; solera system from Miraflores pago
ABV
15.0%
Price
€7-11 at retail
Drinking window
1-3 from bottling

Frequently asked about La Gitana Manzanilla

What does La Gitana Manzanilla taste like?

On the nose, chamomile, sea spray, fresh green apple, bread dough. On the palate, almond, salt flakes, lemon, white flowers. Structurally light-bodied, low tannins, racy acidity with a clean, saline and persistent finish. Widely distributed Manzanilla from Hidalgo La Gitana; delicate and saline with chamomile aromatics and a refreshingly briny finish from Atlantic Sanlúcar ageing.

When should I drink La Gitana 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 La Gitana Manzanilla?

Langoustines is the canonical pairing. Other strong matches include Jamón de Jabugo and Ceviche. Delicate crustacean sweetness is heightened by the wine's saline minerality.

What grapes are in La Gitana Manzanilla?

The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Tags

drink young dry fortified sherry iconic light body low tannin mood refreshing occasion aperitivo occasion summer old world pairs with charcuterie pairs with shellfish pairs with white fish palomino fino price everyday racy acid value pick

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