La Cigarrera Manzanilla

What it pairs with

• Gambas crudas (raw prawns) with sea salt
  The simplest El Puerto seafood pairing for cold, dry Manzanilla.
• Cured cheese from Sanlúcar
  Local Sanlúcar Barrameda cheese with the house Manzanilla is the traditional pairing.
• Espinacas con garbanzos (spinach and chickpeas)
  Sanlúcar street-tapa with the house Manzanilla is the traditional local combination.

How to serve La Cigarrera 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. Gambas crudas (raw prawns) with sea salt, Cured cheese from Sanlúcar, Espinacas con garbanzos (spinach and chickpeas). Match the wine's structure to the dish's fat and salt.

History

La Cigarrera (The Cigar Maker) takes its name from the tradition of cigar-rolling women who worked in the Sanlúcar tobacco trade in the 18th and 19th centuries. The bodega was founded in 1758 in the Barrio Bajo district of Sanlúcar, making it one of the oldest continuously operating Manzanilla houses. The Plaza de las Madejas quarter where the bodega sits was historically associated with the tobacco and wine trades.

1. 1758 — Bodegas La Cigarrera founded in the Barrio Bajo of Sanlúcar de Barrameda

Facts

Producer

Bodegas La Cigarrera

Grapes

Palomino Fino

Classification

DO Manzanilla-Sanlúcar de Barrameda

Oak

Biological ageing under flor in American oak butts; Barrio Alto solera system

ABV

15.0%

Price

€8-14 at retail

Drinking window

1-3 from bottling

First vintage

1758

Frequently asked about La Cigarrera Manzanilla

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