Aurora Manzanilla

What it pairs with

• Tortillitas de camarones (shrimp fritters)
  Crispy Cádiz shrimp fritters are the canonical local pairing for Aurora Manzanilla.
• Espetos de sardinas (grilled sardines)
  Chargrilled sardines on the beach are the traditional Andalusian Manzanilla partner.
• Boquerones en vinagre
  Acid-marinated anchovies resonate with the wine's bright acidity and sea character.

How to serve Aurora 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. Tortillitas de camarones (shrimp fritters), Espetos de sardinas (grilled sardines), Boquerones en vinagre. Match the wine's structure to the dish's fat and salt.

History

Pedro Romero has produced Aurora Manzanilla since the family bodega's founding in 1860. Situated in the Barrio Alto of Sanlúcar de Barrameda, the cellars benefit from proximity to the Atlantic which sustains active flor year-round. Aurora has a reputation as an unfiltered-focused producer, contributing wines to the en rama movement.

1. 1860 — Pedro Romero bodega founded in the Barrio Alto of Sanlúcar
2. 2000 — Aurora En Rama bottling introduced alongside the standard Aurora

Facts

Producer

Pedro Romero

Grapes

Palomino Fino

Classification

DO Manzanilla-Sanlúcar de Barrameda

Oak

Biological ageing under flor in American oak butts; solera system in Barrio Alto

ABV

15.0%

Price

€8-14 at retail

Drinking window

1-3 from bottling

First vintage

1860

Frequently asked about Aurora Manzanilla

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