La Bota de Manzanilla

What it pairs with

• Langostinos de Sanlúcar (Sanlúcar prawns)
  The ocean-adjacent pairings of Sanlúcar Manzanilla and the prized local prawns is a Jerez gastronomic classic.
• Percebes (barnacles)
  Atlantic barnacles and an Atlantic-born wine: saline intensity amplified.
• Mojama (air-dried tuna)
  The intensity of salt-cured tuna finds a saline peer in single-cask Manzanilla.

How to serve La Bota de 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. Langostinos de Sanlúcar (Sanlúcar prawns), Percebes (barnacles), Mojama (air-dried tuna). Match the wine's structure to the dish's fat and salt.

History

Each La Bota de Manzanilla edition is selected from a single bota in Sanlúcar de Barrameda, where Atlantic proximity intensifies the flor veil and creates the most saline and delicate of all biological sherries. Equipo Navazos bottles without dilution or filtration to capture the maximum character of the individual barrel.

1. 2005 — First La Bota de Manzanilla released by Equipo Navazos

Facts

Producer

Equipo Navazos

Grapes

Palomino Fino

Classification

DO Manzanilla-Sanlúcar de Barrameda

Oak

American oak bota; single-cask from a Sanlúcar bodega; unfiltered; numbered saca edition

ABV

15.0%

Price

€28-55 at retail

Drinking window

0-2 from bottling

First vintage

2005

Frequently asked about La Bota de Manzanilla

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