Both Pastrana Sherries are produced according to the traditional methods. The ageing method used for all Sherries is known as the Solera system, which consists of a continuous blending of young Sherries with older ones resulting in a sherry of consistent quality. The wine is produced from only free run juice. Fermentation is controlled in water-cooled stainless steel tanks, using the natural yeast on the grape. Fortification from 11.5% to approx 15% alcohol then takes place using grape alcohol. The wine is then matured in solera or with a fractional blending method in casks of American oak in the coastal town of Sanlucar de Barrameda in Andalucia. The maturation is biological ensuring the light, dry taste. This particular Manzanilla is extra aged until the flor begins to die off, resulting in a deeper, richer flavour. Aroma: Clean, delicate and faintly yeasty. Taste: Dry, light, crisp but well rounded. Serve chilled as an aperitif or as an accompaniment to light meals especially seafood and fried or salty food. 'A stunning wine that, at this price really over-delivers. Lovely freshness, with delicate aromas and great complexity of flavour and nutty, creamy layers. This Sherry has more body and character than many other Manzanillas. Classy.' Decanter MAgazine Wine of the Month 1 November 2008.

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