Production and post-treatment
The production of Manzanilla sherry is similar to that of Fino sherry, except for a few subtle differences. The first difference is that the grapes are harvested earlier. This results in an increased acidity typical of manzanilla.
The second difference from the Fino is the place of maturation, which takes place around the port of Sanlucar de Barrameda. It is said that this maturation directly on the Atlantic Ocean gives Manzanilla its salty, fresh and maritime taste.
The proximity to the open sea leads to lower temperatures and higher humidity. These influence the flor that forms during barrel ageing. This layer of yeast protects the wine from oxygen in the air, resulting in a fresher and more intense taste.
Effect on the taste
Maturing in a Manzanilla sherry cask increases the dryness of the whisky. The expert will also find the whisky more acidic and detect salty as well as maritime notes.
Effect on the colour
Since the manzanilla is a light wine, it has little effect on the colour of the whisky that subsequently matures in its cask. Most of the colour comes from the wood of the cask.
There are few Manzanilla finishes on the market, as most connoisseurs associate a sherry finish with sweetness and fruit, not with the dry and maritime notes of a Manzanilla.
