Wine Article
NV Bodegas Hidalgo Manzanilla La Gitana
Last edited on 2/18/2012 by fries
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A dry, fresh, crisp and delicate white wine matured under a thick veil of yeast 'la flor" in the coastal town of Sanlucar de Barrameda with the Denomination de Origen Manzanilla - Sanlucar de Barrameda.
Tasting Nates
Colour: Bright pale straw.
Aroma: Clean, delicate and faintly yeasty apple nose.
Flavour: Dry, light, crisap and smooth with a tangy fresh finish.
Serving Suggestions: Best served slightly chilled in a wine glass, and highly recommended with seafood, fish, smoked and cured delicacies, white meats, vinaigrette dishes and salads or simply as the perfect aperitif.
Vinification
Manzanillia La Gitana is made from the Palomino grape, which has been cultivated on the chalky albariza soil to obtain the finest quality must. the grapes are exclusively from our own vineyards in the Balbaina and Miraflores district, considered as the best in the Jerez Superior District. The harvest takes place once the grapes are mature in early September, and only the free run juice is ued. The must is fermented using a temperature control process in water cooled tanks. The wines is then lightly fortified to 15% to prepare it for aging in oak barrels.
Aging Process
Usig the traditional 'Solera' system in butts of American oak. The process is 'biological', ie the wine matures under a protective veil of yeast known as 'flor' which protects the wine from the air and imparts it own particular flavour. Only in Sanlucar, due to the sea air, can the flor grom on the wine 12 months of the year to the Manzanilla its unique style.
Final Process
Before bottling, the wine is stabilizes using a cold treatment proces and filtered to extract the yeast. Bottle exclusively by Bodegas Hidalgo under the brand name La Gitana which is one of the oldest and most popular wine brands in Spain.
Tasting Nates
Colour: Bright pale straw.
Aroma: Clean, delicate and faintly yeasty apple nose.
Flavour: Dry, light, crisap and smooth with a tangy fresh finish.
Serving Suggestions: Best served slightly chilled in a wine glass, and highly recommended with seafood, fish, smoked and cured delicacies, white meats, vinaigrette dishes and salads or simply as the perfect aperitif.
Vinification
Manzanillia La Gitana is made from the Palomino grape, which has been cultivated on the chalky albariza soil to obtain the finest quality must. the grapes are exclusively from our own vineyards in the Balbaina and Miraflores district, considered as the best in the Jerez Superior District. The harvest takes place once the grapes are mature in early September, and only the free run juice is ued. The must is fermented using a temperature control process in water cooled tanks. The wines is then lightly fortified to 15% to prepare it for aging in oak barrels.
Aging Process
Usig the traditional 'Solera' system in butts of American oak. The process is 'biological', ie the wine matures under a protective veil of yeast known as 'flor' which protects the wine from the air and imparts it own particular flavour. Only in Sanlucar, due to the sea air, can the flor grom on the wine 12 months of the year to the Manzanilla its unique style.
Final Process
Before bottling, the wine is stabilizes using a cold treatment proces and filtered to extract the yeast. Bottle exclusively by Bodegas Hidalgo under the brand name La Gitana which is one of the oldest and most popular wine brands in Spain.