Manzanilla owes its freshness to being aged in a solera under a layer of yeast particles called Flor. This Flor dies off at between 7-8 years and it is at just before this point that a Pasada Manzanilla is created. Pasada’s, benefit in complexity and depth of flavour from this extra ageing.

Pastrana is a single vineyard on the crest of a hill near the sea, which benefits from the cooling sea breezes. Pastrana is farmed organically. This is the most cerebral and complex of Manzanillas with a hint of yeast on the nose, it is satisfyingly long in the mouth and demands to be savoured rather gulped. Preferably whilst relaxing in a nice hammock....