Structure

Bodylight
Tanninlow
Acidityracy
Sweetnessdry
Oakoak aged

Drinking window

Best 1 to 3 years from bottling.
bottling1 yrs3 yrs8 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

Light-bodiedLow tanninRacy acidityDryClean, Persistent And Saline finish

Aroma: chamomile, sea spray, fresh yeast, green olive

Palate: saline, almonds, lemon, bread

La Goya is documented as the oldest Manzanilla brand, produced since 1744; fresh, saline and delicate with pronounced flor character from the Barrameda Atlantic microclimate.

What it pairs with

  • Clams al vapor
    Ocean minerality in the wine is a direct match for steamed clams.
  • Jamón ibérico de bellota
    The Sanlúcar Manzanilla saline edge is the traditional pairing for top-grade Iberian ham.
  • Fried baby squid (chipirones)
    Crispy, light batter on squid suits the wine's crisp acidity and sea character.

How to serve La Goya 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. Clams al vapor, Jamón ibérico de bellota, Fried baby squid (chipirones). Match the wine's structure to the dish's fat and salt.

History

La Goya takes its name from the celebrated 19th-century dancer La Goya who performed in Cádiz. Delgado Zuleta was founded in 1744 in Sanlúcar de Barrameda by the Zuleta family, and La Goya has been produced from the original solera since the bodega's founding.

  1. 1744: Delgado Zuleta founded; La Goya solera established in Sanlúcar
  2. 1820: La Goya brand name registered commercially

Facts

Producer
Delgado Zuleta · visiting guide
Grapes
Palomino Fino
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
Biological ageing under flor in American oak butts; solera system established 1744
ABV
15.0%
Price
€8-14 at retail
Drinking window
1-3 from bottling
First vintage
1744

Frequently asked about La Goya Manzanilla

What does La Goya Manzanilla taste like?

On the nose, chamomile, sea spray, fresh yeast, green olive. On the palate, saline, almonds, lemon, bread. Structurally light-bodied, low tannins, racy acidity with a clean, persistent and saline finish. La Goya is documented as the oldest Manzanilla brand, produced since 1744; fresh, saline and delicate with pronounced flor character from the Barrameda Atlantic microclimate.

When should I drink La Goya Manzanilla?

Drink 1-3 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with La Goya Manzanilla?

Clams al vapor is the canonical pairing. Other strong matches include Jamón ibérico de bellota and Fried baby squid (chipirones). Ocean minerality in the wine is a direct match for steamed clams.

What grapes are in La Goya Manzanilla?

The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Tags

drink young dry fortified sherry iconic light body low tannin mood refreshing occasion aperitivo occasion summer old vines old world pairs with charcuterie pairs with shellfish pairs with white fish palomino fino price everyday racy acid value pick

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