La Panesa Especial Fino

What it pairs with

• Langostinos de Sanlúcar
  A classic local pairing: Sanlúcar prawns with aged Manzanilla from the same Atlantic town.
• Acedías fritas (fried soles)
  Small flat fish fried in the Sanlúcar style are a natural companion to saline aged Manzanilla.
• Jamón ibérico
  The toffee and almond character of La Panesa amplifies the sweet-salty nuttiness of top-quality ham.

How to serve La Panesa Especial Fino

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. Langostinos de Sanlúcar, Acedías fritas (fried soles), Jamón ibérico. Match the wine's structure to the dish's fat and salt.

History

La Panesa is named after the pago (vineyard plot) in Sanlúcar's Balbaina zone where Vinicola Hidalgo sources its Palomino Fino grapes from calcareous albariza soils. The Especial designation indicates greater age than a standard Manzanilla, entering Manzanilla Pasada territory through extended biological ageing in Sanlúcar's Atlantic-influenced cellars.

1. 1860 — La Panesa solera established at Vinicola Hidalgo in Sanlúcar

Facts

Producer

Vinicola Hidalgo

Grapes

Palomino Fino

Classification

DO Manzanilla-Sanlúcar de Barrameda

Oak

American oak butts; biological ageing under flor in Sanlúcar's Balbaina pago; Manzanilla Pasada-style ageing averaging 7-8 years

ABV

15.5%

Price

€20-35 at retail

Drinking window

0-5 from bottling

First vintage

1860

Frequently asked about La Panesa Especial Fino

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