These wines began as Manzanillas, but the flor was allowed to die off, allowing the wine to continue maturing with exposure to air in the barrel. As a result, the wine develops a deep topaz colour with a roasted almond character, while still retaining the distinctive tangy flavour of Manzanilla. It has been gently sweetened with Pedro Ximénez, adding a raisined edge to its profile.

**Serving Suggestions**: With its enticing burnished gold colour and nutty aroma, this wine is an ideal pairing for appetisers such as Iberian ham, nuts, and mature cheeses. Its distinctive flavour also complements fresh fruit salads and melon served with ham. For a traditional yet delightful combination from southern Spain, try it alongside local fish such as dogfish, hake, or kingklip fillets, slowly cooked with saffron, bay leaves, and peas. It also pairs wonderfully with clams and is a popular choice with hot soups. To finish the meal, it is remarkably good with fruits like orange, peach, and mandarin.

To fully appreciate the special qualities of this wine, it should be served at an ambient temperature between 15ºC and 18ºC, always in a wine glass, whether enjoyed as an aperitif or with a meal.