From the coastal region of Sanlucar de Barrameda, Manzanilla has a salty tang, not from the sea air but from a different flor which develops uniquely here.
‘Manzanilla Pasada’ is a Manzanilla aged for longer than usual (around 7 years), so that the flor begins to fade, but not so long that it becomes an Amontillado.
This is a true Pasada with its golden hue, pungent yeast, nut and chamomile flavour and is remarkably smooth. Ideal with shellfish and all things salty, try it slightly chilled.
Useful fact – The ‘en rama’ part means unfiltered.