Manzanilla (wine)

Manzanilla is a dry, fortified white wine, which belongs to the group of sherries, in the strict sense of the group of Finos. He is pressed grape exclusively in the Southwest of Spain Sanlúcar de Barrameda from the Palomino Fino grape musts.

Production

Despite many similarities to fino sherry from Jerez, the Manzanilla differs in some points. The grapes are still somewhat immature, harvested, on average, about a week before they are fully ripe and processed immediately. The early harvest date musts gives a sometimes quite pronounced acidity. For high-quality Manzanillas only the flow musts are used (vino de yema ), ie those which are obtained with virtually no or only moderate clamping pressure. The trailing, obtained under greater pressure pressing musts also be used for the production of brandy. The larger Bodegas therefore often also produce brandy. After the first, stormy fermentation, the must is aufgespritet to about 15.5 percent by volume of alcohol with alcohol. Thus, the wild yeasts are killed and ends the first fermentation.

This is followed by a quiet fermentation with yeast (Saccharomyces ellipsoideus ), which lasts about 10 weeks. In large companies, the fermentation takes place in huge steel tanks. However, some smaller and respecting tradition Bodegas still make wine in new, white oak from the wood of the American (Quercus alba) geküferten barrels. The drums are so well prepared for the future storage of the wines.

The fermented young wines are finally in the 600 -liter sherry casks, the Botas, decanted and stored. The Botas are never completely filled, usually only 5/6, sometimes even to 4/5. Very soon after the process of transfer forms on the surface of a pile Veil ( velo de flor ), which prevents oxidation during storage.

Storage and ripening

How Finos mature Manzanillas in the so-called solera Criadera system. Attempts to produce vintage Manzanillas have yielded satisfactory results and were largely abandoned. In this system, the wines are stored above the other in ages ( Criadera ). The oldest wine in the barrels located at the bottom ( Solera is derived from suelo = Floor ago). From the bottom, the Solera barrels is bottled, the quantity filled is replenished from the overlying Criadera, which in turn receive the now missing amount from the overlying. The number of Criaderas is different; three Criaderas about the Solera there are always, sometimes up to twenty.

Good Manzanillas indicate the year in which the Solera was launched. Solera 1967 does not mean that this wine is from the year 1967, as these Solera was always replenished with younger wines.

Character

The Manzanilla is a pale yellow, mostly dry, sometimes quite pronounced acidity, spicy white fortified wine that is drunk primarily as an aperitif. Successful Manzanillas are characterized by a slight salt flavor, interesting wood tones and unlike the Fino from Jerez by a refreshing acidity. The alcohol level is 15.5 percent by volume. He was very cold ( 5-7 ° C) to be drunk. Once opened, the bottle should be stored no longer than a day.

Very long-stored Manzanillas are sometimes marketed as Manzanilla pasada, but usually further processed into a Amontillado. By no longer exists in its entirety pile layer, these wines are a bit oxidized, so dark and strong in the bouquet. Often these wines develop an almond flavor.