Gabriela Manzanilla

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What it pairs with

• Boquerones fritos Fried fresh anchovies are the traditional Cádiz Manzanilla pairing.
• Olives and salted almonds Classic tapas accompaniment for any fresh Sanlúcar Manzanilla.More wines for dessert →
• Langostinos de Sanlúcar Sanlúcar's famous prawns are the local pairing partner for any Barrio Bajo Manzanilla.

With cheese

Queso de cabra payoya Our pick Quesería El Gazul calls its goat cheese creamy and balanced, with fresh herbal notes and clean milky tones. A Manzanilla, bone dry and aged under flor in Sanlúcar de Barrameda, meets that freshness with its own. Serve it very chilled.

How to serve Gabriela 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. Boquerones fritos, Olives and salted almonds, Langostinos de Sanlúcar. Match the wine's structure to the dish's fat and salt.

History

Bodegas Sánchez Ayala was founded in 1852 at Calle Misericordia in Sanlúcar de Barrameda. Gabriela is the name given to the bodega's core Manzanilla, a traditional biological solera wine from the Barrio Bajo quarter. The bodega is independent of Bodegas Hidalgo La Gitana and the La Gitana brand, despite the superficial similarity suggested by the combined entry in some databases.

1. 1852Bodegas Sánchez Ayala founded at Calle Misericordia, Sanlúcar
2. 1920Gabriela Manzanilla label established as the house flagship

Facts

Producer

Bodegas Sánchez Ayala · visiting guide

Grapes

Palomino Fino

Classification

DO Manzanilla-Sanlúcar de Barrameda

Oak

Biological ageing under flor in American oak butts; Sanlúcar Barrio Bajo solera

ABV

15.0%

Price

€8-14 at retail

Drinking window

1-3 from bottling

First vintage

1852

Frequently asked about Gabriela Manzanilla

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