Manzanilla Pérez Megía
Definition : Full-bodied wine produced in a certain region (EC 1493/99) protected Designation of Origin Manzanilla de Sanlúcar de Barrameda, Manzanilla type obtained by “traditional techniques” from 100% Palomino grape. Early harvest, late August, early September. Fermentation in stainless steel tanks at a controlled temperature of 22ºC Type: Manzanilla.
Type of grape : Manzanilla Sherry
Alcohol content : 15% Alc. /Vol.
Production, Maturing and Ageing : Ageing in oak butts (casks) using the traditional system of Criaderas y soleras with some of the aged Sherry extracted or “sacked” from of the butts in a given scale which are then replenished with Sherry at another level of biological ageing, biological crianza, after fortifying the corresponding vintage to 15 - 15.5% Vol with wine alcohol.
Tasting notes : Pale yellow coloured wine with contrasting greenish hues. Pungent, penetrating aroma, with certain saline notes and hints of citrus. Dry and a little acid on the palate; mid-palate light with biological ageing note.
Suggestions for consumption : Perfect with appetisers, cold starters and cheese board.
* Contains Sulphites