Bodegas Rey Fernando de Castilla is located in the historic centre of Jerez. Its story began with the aristocratic Andrada-Vanderwilde family, who for two centuries provided grapes and wine for the production of sherry in the area. In 1972 Fernando Andrada-Vanderwilde took over some old sherry cellars and brandy soleras from a couple of local bodegas, and changed the name of the company from Fernando III to Fernando de Castilla.
Grapes are sourced from Fernando de Castilla’s partners’ vineyards in the Jerez district. The wine is made from the first pressing of grapes, this gives a light fresh style. Fermentation takes place at relatively high temperatures to reduce fruit flavour. This makes a very neutral wine which is perfect for the production of sherry. The wine undergoes malolactic fermentation. In the February after harvest the wine is fortified with grape brandy up to 15% abv. The wine then begins its ageing process under flor. Periodically, a portion of the wine in a barrel is moved into the next scale in the Solera, using tools called the canoa (canoe) and rociador (sprinkler) to move the wine gently and avoid damaging the layer of flor in each barrel. At the end of the series only a portion of the final barrel is bottled. This process is called “running the scales”. Only 20% of finished wine can be removed from the Solera in one year. The ageing process of the Manzanilla Solera takes place in Sanlucar de Barrameda and the average age of the sherry is 3 years old.
Fermando de Castilla Manzanilla Classic Dry is pale, straw yellow in colour. Decidedly tangy, yeasty and salty nose. Lighter, crisper and more crackly than its older sibling – Fino. The palate lures you in with soft apple and citrus flavours, then attacks with a savoury nutty tang, and finishes with a salty reminder of the fresh spray of the sea.
Served chilled and try with salted almonds, light fish dishes or seafood tapas, such as tortillas de camarones. One of the few wines which matches smoked salmon.
