Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Oakoak aged

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 in the header is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong, Saline And Nutty finish

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.
  • Salted almonds and aged Manchego
    Classic Sanlúcar tapas companions for this aged Manzanilla style.
  • Cured anchovies
    Intense umami from salt-cured fish is balanced by the wine's long, refreshing finish.

How to serve Pastrana Manzanilla Pasada

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. 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.

  1. 1792: Miraflores pago established as source for Hidalgo's Manzanilla production
  2. 1995: Pastrana 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

cellar worthy dry fortified sherry hidden gem high acid iconic low tannin medium body mood contemplative mood savoury occasion dinner party occasion special old world pairs with aged cheese pairs with oily fish pairs with shellfish palomino fino price trade up single vineyard

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