In the glass
Aroma: toasted almonds, sea salt, dried chamomile, light hazelnut, yeast
Palate: saline, walnut oil, dried apple, citrus zest, subtle oxidative notes
Manzanilla Pasada aged beyond the standard biological phase; the partial flor die-back yields additional complexity and a transition toward Amontillado character while retaining pronounced salinity.
What it pairs with
-
Grilled sole with capers
Fine white fish with briny capers echoes the wine's saline, nutty depth. -
Boquerones en vinagre
Marinated fresh anchovies are the regional classic with aged Manzanilla. -
Tortilla española
Crispy potato omelette with the mineral salinity of a Pasada is a canonical Andalusian tapa pairing.
How to serve Barbiana 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 sole with capers, Boquerones en vinagre, Tortilla española. Match the wine's structure to the dish's fat and salt.
History
Barbiana is named after a female figure of Sanlúcar folklore, the companion of La Goya. As a Manzanilla Pasada, it occupies the Delgado Zuleta range between the fresh La Goya and the full Amontillado Monteagudo. The Pasada designation indicates extended ageing in the Manzanilla solera beyond the standard fresh style, with flor beginning to recede naturally.
- 1900 — Barbiana Pasada established as a named intermediate style at Delgado Zuleta
Facts
- Producer
- Delgado Zuleta
- Grapes
- Palomino Fino
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Extended biological ageing; flor partially recedes; intermediate between Manzanilla and Amontillado
- ABV
- 17.0%
- Price
- €18-30 at retail
- Drinking window
- 3-15 from bottling
- First vintage
- 1744
Frequently asked about Barbiana Manzanilla Pasada
What does Barbiana Manzanilla Pasada taste like?
On the nose, toasted almonds, sea salt, dried chamomile, light hazelnut, yeast. On the palate, saline, walnut oil, dried apple, citrus zest, subtle oxidative notes. Structurally medium-bodied, low tannins, high acidity with a long, saline and nutty finish. Manzanilla Pasada aged beyond the standard biological phase; the partial flor die-back yields additional complexity and a transition toward Amontillado character while retaining pronounced salinity.
When should I drink Barbiana Manzanilla Pasada?
Drink 3-15 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Barbiana Manzanilla Pasada?
Grilled sole with capers is the canonical pairing. Other strong matches include Boquerones en vinagre and Tortilla española. Fine white fish with briny capers echoes the wine's saline, nutty depth.
What grapes are in Barbiana Manzanilla Pasada?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.