wine fortified
estate
15%
Hidalgo La Gitana Manzanilla
Jerez DO, Spain
About this product
La Gitana Manzanilla is the most iconic Manzanilla in Spain — a bone-dry, flor-aged Sherry from Sanlucar de Barrameda. The maritime influence of Sanlucar (where Atlantic air flows inland) means the flor yeast film on the wine's surface is thicker and more continuous than in Jerez — imparting a distinctive saline, chamomile, and sea air character unique to Manzanilla.
The deductive profile Library
appearancepale straw, brilliant
nosesaline, chamomile, sea air, green olive, fresh almond, yeast
palatebone dry, light body, saline finish, very refreshing
signaturethe saltiest and most delicate Sherry style — Sanlucar maritime character
Service
foodjamon iberico, marcona almonds, boquerones (anchovies), fried fish
glasscopita (traditional) or white wine glass
consumeonce opened, consume within 1-2 days; or serve from fresh bottle
temperature6-8C — serve very cold, straight from refrigerator
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Manzanilla benchmark — Sanlucar maritime flor
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Open The LibraryTasting profile
saline, chamomile, sea air, green olive, fresh almond, yeast
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Pairings
complement
charcuterie_cured
The most celebrated food pairing in Spanish gastronomy — iberica acorn-fed ham with saline Manzanilla. The fat of jamon iberico (oleic acid, similar to olive oil) is perfectly matched by Manzanilla's saline, chamomile character. The sea air in the wine mirrors the cured air around the jamon.
classic
aperitif
complement
seafood
La Gitana and gambas al ajillo from Sanlúcar is one of Spain's most perfect terroir pairings: the wine's marine salinity mirrors the prawn's sea character while garlic oil provides a flavour bridge
classic
main
complement
seafood
Ortiguillas' intense marine-iodine character demands a wine of equal sea-minerality; La Gitana's extreme saline character makes it the only appropriate accompaniment
classic
starter
complement
seafood
Manzanilla and boquerones is Spain's most classic tapas-wine pairing: the wine's salinity and the anchovy's brine are in perfect resonance; acidity in both creates refreshing tension
classic
aperitif
cleanse
seafood
Chanquetes' oil and crispy batter are cut perfectly by La Gitana's razor-sharp acidity; the wine's saline character resonates with the fish's brine
classic
aperitif
complement
seafood
La Gitana Manzanilla is produced in Sanlúcar de Barrameda on the coast; the sea air in the wine mirrors fresh langoustines
classic
starter
complement
food
La Gitana Manzanilla and Cádiz shrimp fritters are the sherry triangle's street pairing; the sea air in both
classic
casual