In the glass
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.
- 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. 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.
- 1792 — Bodegas Hidalgo established in Sanlúcar de Barrameda
- 1920 — La Gitana brand name registered commercially
Facts
- Producer
- Bodegas Hidalgo La Gitana
- 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
- First vintage
- 1792
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.