**Production Process**: After the fermentation of the Palomino must is complete, the most delicate wines are selected and fortified with a wine-based distilled spirit to raise the alcohol content to 15% vol. This result is called "sobretablas," and the wine is set aside for ageing in typical Jerez casks of 500 litres, where a cream-like veil, known as the flor, will form on the surface. This veil, created by yeast of the *Saccharomyces cerevisiae* genus, gradually transforms the sobretablas into Manzanilla.

The ageing system is characterised by the careful extraction of wine and the subsequent topping up of the various casks in the individual cellars, a process traditionally known in Jerez as "sacas" and "rocios." The percentage of wine moved between barrels and the frequency of these transfers are crucial to the success of the ageing process.

**Serving Suggestions**: This wine pairs perfectly with tapas, appetisers, and a variety of starters such as Spanish cured ham, mild cheeses, asparagus, soups (both hot and cold), shellfish, salmon, and herrings. For a unique twist, try it with Japanese cuisine. Serve it very cold, at a temperature of 6ºC to 8ºC, and always in a white wine glass, even when enjoyed as an aperitif.