This historic family company dating back to the 1700s established a new solera in the late 1970s for their manzanilla in a chalky bodega that benefits from the westerly poniente sea breezes: ideal conditions for this delicate style of sherry. The manzanilla is aged for 6 to 8 years under a layer of flor to produce a complex yet remarkably fresh sherry, with aromas of roasted almonds, baked apples, yeast, dough, salt, and seaweed, followed by a lightly spicy finish. Very tasty.
