In the glass
Aroma: live yeast, sea air, chamomile blossom, fresh bread, saline mineral
Palate: fuller doughy texture, salt, green apple, white flowers, citrus oil
Unfiltered en rama Manzanilla from Delgado Zuleta; richer in texture and flor-yeast character than the standard La Goya, released in limited spring batches.
What it pairs with
-
Tartare de atún (tuna tartare)
Fresh tuna's clean flavour is elevated by the wine's lively acidity and sea-salt register. -
Percebes (gooseneck barnacles)
The oceanic intensity of barnacles calls for a wine with equal sea-mineral presence. -
Smoked salmon
Smoky umami finds a complement in the doughy, slightly savoury en rama texture.
How to serve Goya XL Manzanilla En Rama
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. Tartare de atún (tuna tartare), Percebes (gooseneck barnacles), Smoked salmon. Match the wine's structure to the dish's fat and salt.
History
Delgado Zuleta launched Goya XL as part of the growing movement among Sanlúcar bodegas to offer minimally filtered, direct-from-solera Manzanilla. The XL designation refers to the extra time the wine spends in the solera before being drawn off unfiltered in spring when flor activity is at its peak. Released in small numbered batches.
- 2005 — Goya XL En Rama first released by Delgado Zuleta
Facts
- Producer
- Delgado Zuleta
- Grapes
- Palomino Fino
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Biological ageing under flor; bottled unfiltered direct from solera in spring
- ABV
- 15.5%
- Price
- €14-22 at retail
- Drinking window
- 1-2 from bottling
- First vintage
- 2005
Frequently asked about Goya XL Manzanilla En Rama
What does Goya XL Manzanilla En Rama taste like?
On the nose, live yeast, sea air, chamomile blossom, fresh bread, saline mineral. On the palate, fuller doughy texture, salt, green apple, white flowers, citrus oil. Structurally light-bodied, low tannins, racy acidity with a long, texturally rich and saline finish. Unfiltered en rama Manzanilla from Delgado Zuleta; richer in texture and flor-yeast character than the standard La Goya, released in limited spring batches.
When should I drink Goya XL Manzanilla En Rama?
Drink 1-2 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Goya XL Manzanilla En Rama?
Tartare de atún (tuna tartare) is the canonical pairing. Other strong matches include Percebes (gooseneck barnacles) and Smoked salmon. Fresh tuna's clean flavour is elevated by the wine's lively acidity and sea-salt register.
What grapes are in Goya XL Manzanilla En Rama?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.