Guided visit of Bodegas Barón with an "en rama" tasting and tapas
Discover one of the oldest wineries in the Marco de Jerez. Stroll through its historic corridors and enjoy a Manzanilla sherry tasting paired with delicious accompaniments.
Profile
Structure
Drinking window
Best 3 to 20 years from bottling.
bottling3 yrs20 yrs22 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 above is our own.
In the glass
Aroma: toasted almonds, chamomile, sea salt, dried herbs, light oxidative notes
Palate: walnut, lemon oil, saline, dried apple, subtle rancio
Single-vineyard Manzanilla Pasada from the Pago Miraflores: extended biological ageing produces a wine midway between fresh Manzanilla and Amontillado, with uncommon depth and saline persistence.
What it pairs with
- Grilled red mullet The wine's saline complexity and slight oxidative depth stand up to the intense, aromatic fish.More wines for fish →
- Salted almonds and aged Manchego Classic Sanlúcar tapas companions for this aged Manzanilla style.More wines for aged hard cheese →
- Cured anchovies Intense umami from salt-cured fish is balanced by the wine's long, refreshing finish.More wines for fish →
With cheese
How to serve Pastrana Manzanilla Pasada
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. Grilled red mullet, Salted almonds and aged Manchego, Cured anchovies. Match the wine's structure to the dish's fat and salt.
History
Pastrana is one of the few single-vineyard Manzanilla Pasadas bottled under a dedicated label. The Pago Miraflores vineyard sits on high-chalky albariza soil above Sanlúcar, exposed to Atlantic breezes that maintain unusually consistent flor. The wine is aged longer than a standard Manzanilla until the flor partially recedes, developing the characteristic intermediate Pasada profile.
- 1792Miraflores pago established as source for Hidalgo's Manzanilla production
- 1995Pastrana launched as a named single-pago Manzanilla Pasada
Facts
- Producer
- Bodegas Hidalgo La Gitana · visiting guide
- Grapes
- Palomino Fino
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Extended biological ageing under flor followed by partial flor die-back; single-vineyard Pago Miraflores; solera system
- ABV
- 20.0%
- Price
- €25-45 at retail
- Drinking window
- 3-20 from bottling
Frequently asked about Pastrana Manzanilla Pasada
What does Pastrana Manzanilla Pasada taste like?
On the nose, toasted almonds, chamomile, sea salt, dried herbs, light oxidative notes. On the palate, walnut, lemon oil, saline, dried apple, subtle rancio. Structurally medium-bodied, low tannins, high acidity with a long, saline and nutty finish. Single-vineyard Manzanilla Pasada from the Pago Miraflores: extended biological ageing produces a wine midway between fresh Manzanilla and Amontillado, with uncommon depth and saline persistence.
When should I drink Pastrana Manzanilla Pasada?
Drink 3-20 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Pastrana Manzanilla Pasada?
Grilled red mullet is the canonical pairing. Other strong matches include Salted almonds and aged Manchego and Cured anchovies. The wine's saline complexity and slight oxidative depth stand up to the intense, aromatic fish.
What grapes are in Pastrana Manzanilla Pasada?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.
Tags
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