**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 stage results in what is known as "sobretablas," which is then set aside for ageing in typical Jerez casks of 500 litres. In these casks, a cream-like veil called the flor forms on the surface. This veil, created by yeast from the *Saccharomyces cerevisiae* genus, gradually transforms the sobretablas into Manzanilla.

The ageing system is marked by the careful extraction of wine, followed by the topping up of casks within the cellars, a process traditionally referred to in Jerez as "sacas" and "rocios." The precise amount of wine transferred between barrels, as well as the frequency of these movements, is critical to the success of the ageing process.

**Serving Suggestions**: With its pale yellow hue and light, fragrant aromas, this exceptional Manzanilla is the perfect companion for tapas, appetisers, and a variety of starters such as Spanish cured ham, mild cheeses, and asparagus. It also pairs beautifully with both cold and hot soups, shellfish, salmon, and herrings. Its distinctive flavour complements a wide range of dishes, including cod soufflés, fish and meat dishes, melon with cured ham, salads with smoked ingredients, as well as rice and vegetable dishes. For something different, try it with Japanese cuisine for a unique taste sensation.