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This is how Manzanilla used to be bottled before sterile filtering became the standard in Jerez
Don’t be misled by the name
The palate is savoury and textural
The fruit undergoes maceration and alcoholic fermentation in temperature-controlled vats for an average period of 15 days
Depending on the vintage and growing season
Girlan IGT 448 Rosso Vigneti d Dolomiti 2024 sancerre This is how Manzanilla usedFrom a vintage built on fresh vibrant fruit and soft, ripe tannins, the 448 Rosso is drawn from grapes grown (unsurprisingly) at around 448 metres above sea level in the Alto Adige. It's crafted from a blend of two indigenous Sdtirol varietiesLagrein and Schiavaalong with Pinot Nero, for which the terroirs of Alto Adige have proven their aptitude. The Lagrein comes from the deep, sandy soils of the Bassa Atesina (a warmer terroir ideal for ripening
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