Like all sherry styles, biologically aged wines have their own solera systems. These are especially important for Finos and Manzanillas, as flor very much needs regular replenishments of new wine. Without it, the flor would ingest all available nutrients and slowly die off, initiating a period of oxidative ageing that would result in an Amontillado style. By law, biologically aged wines must have an average age of at least 2 years in barrel before bottling, although higher-end examples are often aged between 4 and 7 years.
The longer a Fino or Manzanilla ages in cask, the more savoury, nutty and broth-like its flavors can become. Towards an Unfiltered Future. The majority of biologically aged sherries are highly filtered, often via active carbon, resulting in a more stable and paler wine. However, the past decade has seen important growth in minimal filtration wines known as en rama sherries.
These are exclusive to Fino and Manzanilla, and advocates point to their greater depth of flavor, body and color as evidence of their worth. As a whole, this style represents a tiny fraction of overall production, yet most major houses now produce an en rama version, providing an interesting contrast to the standard portfolio of Finos and Manzanillas. There is a great deal of water at Sanlucar where the Guadalquivir joins the Atlantic.
It also gives slight exposure to sea salt blown in by the west wind, the Poniente, though the salinity in the wines probably owes more to the flor. Many of the bodegas too are located close to water in the Barrio Bajo, or at least the humid Atlantic breezes for those in the Barrio Alto, and prolonged ageing in these conditions inevitably creates a more maritime flavour in the wine.
Stylistically the wines lie somewhere between Fino and Manzanilla but are called Fino. Such climatic and topographical conditions also have an effect on the flor which loves mild, humid conditions.
Home Learn Advice. Ask Decanter Highlights. At the moment they can grow grapes and sell their mosto to bodegas in the sherry triangle, and they claim this provenance may be more important than the location of the maturing wine.
This commission, which works within the structure of the Consejo Regulador, is similar to what is in place for sherry vinegar. It will address issues, communication strategies, commercial plans… specifically related to Manzanilla. Another proof of the fact that all parties are trying to gain more weight in the Consejo Regulador.
We could argue Manzanilla has been suffering from a Calimero complex for some time. We all know sales of sherry wines have dropped significantly in recent times. However Manzanilla is still going strong, after all it has always been a wine for local comsumption, with half of the yearly production sold during the ferias in Andalusia.
The Spanish market in general has been more stable than export markets, so Manzanilla producers are now stressing the fact that their product is stronger than the export-oriented Fino which is in fact still bigger in absolute international figures making it increasingly harder for them to undergo the political power from Jerez. Update January The producers of Manzanilla now want to establish a separate D. Manzanilla, entirely on its own. It has become a tale of two opposing towns and the tone of voice is becoming very grim.
Update May An agreement was signed which will unblock the issues and lead to new regulations for the D. Update August This entire conflict have led to the acceptance of new regulations for the D. Jerez-Xeres-Sherry which will become active by the end of
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