La Guita Manzanilla NV 75cl

Description

Manzanilla 'La Guita' is a 100%  Palomino Fino white wine, from Pago de Miraflores with vines from fifteen to twenty five years old and Albariza soil of chalky white colour very high in calcium carbonate and traces of sand, due to its proximity to the sea. Aged under the veil of yeast (Biological ageing) through the Solera System in our Bodegas in Sanlúcar de Barrameda for five years. Yellow bright colour with greenish hues. Sea salt, very mineral, extremely delicate. With zesty, citric hints in the palate and saline aftertaste. 

Certificates

Vinification

The grape variety used to obtain the must is Palomino Fino. After harvesting, the grapes are pressed, usually in the first half of September, to obtain the best quality free-run juice or “mosto de yema”. This very light delicate must is fermented in temperature controlled stainless steel tanks to become Palomino still wine. The wines will be further lightly fortified to 15º to enter the traditional ageing system of Criaderas y Solera.   This is a fractional blending system in which younger wines are blended with older ones to provide a specific consistent style. The wine will be finally drawn to be bottled from the Solera level of casks which contains the oldest wines with an average age of 4/5 years. The casks used are called Botas and are made of American oak with a capacity of 500 litres.

Vineyard: Sanlúcar de Barrameda

Our grapes come from vineyards situated in the Pago (Plot) of Miraflores in the area of Sanlucar de Barrameda, therefore La Guita is considered a quintessential example of a classic Manzanilla: 100% grapes from the original Sanlucar Terroir which, due to its proximity to the sea, provide the unique minerality and saline character to La Guita. Miraflores is located  within the top vineyard area in the Sherry D.O. – Jerez Superior -  where the best Albariza soil is found. The Albariza is named after its bright white color, rich in calcium carbonate, clay and silica. It retains humidity absorbing winter rains to be used during dry season. The harvest begins between late August and early September and the grapes are promptly transported to our vinification plant in order to avoid prefermentation.  Only the best light delicate musts from our first pressing is used to produce La Guita.

Soil Type

Albariza: Chalky, Limestone soil - rich in calcium carbonate = White colour. Traces of sand due to sea proximity. La Guita comes exclusively from Pago de Miraflores, the Grand Cru for Manzanillas.

Viticulture

Our grapes come from vineyards situated in the Pago (Plot) of Miraflores in the area of Sanlucar de Barrameda, therefore La Guita is considered a quintessential example of a classic Manzanilla: 100% grapes from the original Sanlucar Terroir which, due to its proximity to the sea, provide the unique minerality and saline character to La Guita. Miraflores is located  within the top vineyard area in the Sherry D.O. – Jerez Superior -  where the best Albariza soil is found. The Albariza is named after its bright white color, rich in calcium carbonate, clay and silica. It retains humidity absorbing winter rains to be used during dry season. The harvest begins between late August and early September and the grapes are promptly transported to our vinification plant in order to avoid prefermentation.  Only the best light delicate musts from our first pressing is used to produce La Guita.

Maturation

Once the young wine has been fortified and goes into casks, a veil will appear on the surface covering the wines throughout the ageing process. This veil is formed by a layer of yeast called “Flor” that will provide La Guita with its unique style. The “botas” are not completely filled, allowing the yeast to develop, and not only transforming the wine but also protecting it from oxidation. The “Flor” is permanently interacting with the wine, consuming alcohol and other nutrients, and giving its delicious aroma and palate.   This type of ageing is called “biological ageing” or “under flor”. When bottling, the wine is drawn in an operation called “Saca” or sack from the Solera. The volume of wine drawn from the Solera is replaced with younger wine from a row of casks above called First Criadera. That First Criadera is topped up with younger wine from the Second Criadera which is subsequently refilled from wine from the Third Criadera. The process is completed when the last Criadera, containing the youngest wine in the scale is refilled with wine from the previous vintage (Sobretablas).

Food Pairing

Serve in a white wine glass well chilled (8º) as aperitif or accompanying seafood (shrimps, oysters, clams, grilled fish,...) smoked salmon or Japanese cuisine.