Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Oakoak aged

Drinking window

Best 3 to 15 years from bottling.
bottling3 yrs15 yrs17 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, 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.

  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 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.

  1. 1900: Barbiana Pasada established as a named intermediate style at Delgado Zuleta

Facts

Producer
Delgado Zuleta · visiting guide
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.

Tags

dry fortified sherry hidden gem high acid low tannin medium body medium term mood contemplative mood savoury occasion dinner party old world pairs with oily fish pairs with shellfish pairs with white fish palomino fino price trade up

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