Viva la Pepa Manzanilla D.O. Sanlúcar de Barrameda, Cádiz, 50 cl.

Viva la Pepa Manzanilla D.O. Sanlúcar de Barrameda, Cádiz, 50 cl.

The Manzanilla Viva La Pepa from Bodegas Sánchez Romate is an oenological jewel produced in Sanlúcar de Barrameda, under the prestigious Manzanilla-Sanlúcar de Barrameda Designation of Origin. This generous wine is a pure expression of the Andalusian winemaking tradition, reflecting the influence of the sea and the characteristic veil of flor, which gives it its fresh and saline profile.

Straw yellow in color and bright, this manzanilla stands out for its delicate aroma with floral notes and hints of almond. In the mouth, it is dry and light, with a refreshing acidity that provides a unique sensation of freshness. Its finish is slightly bitter and persistent, leaving an elegant and balanced aftertaste.

“Viva la Pepa” is a manzanilla that pays tribute to the Spanish Constitution of 1812, known as “La Pepa”, a cry for freedom and a symbol of the history of Cadiz. This wine, produced by Bodegas San Salvador in Sanlúcar de Barrameda, is a faithful reflection of the Atlantic character and the system of aging under flor.

Main Features

• Type of wine: Manzanilla (generous dry).

• Denomination of Origin: D.O. Manzanilla-Sanlúcar de Barrameda.

• Grapes: 100% Palomino Fino.

• Winemaking: The wine is aged biologically under the veil of flor, a layer of yeast that forms on the surface of the wine in oak barrels. This flor protects the wine from oxidation and gives it its distinctive yeasty and saline notes. The aging takes place in the only winery located on an islet of the Guadalquivir River, in Sanlúcar de Barrameda, a place with a unique microclimate that intensifies the influence of the sea.

• Color: Pale straw yellow, almost transparent, with greenish glints.

Tasting Notes

• Nose (Aroma): Fine, fresh and sharp. Intense aromas of almonds, bakery, yeast and, above all, a marked saline and iodized character reminiscent of sea breeze.

• Palate (Taste): Dry, light and with a vibrant freshness. On the palate it is very saline and sharp, with balanced acidity and a long, lingering finish, leaving a clean aftertaste that invites further drinking.

Pairing

Its saline and dry profile makes it an ideal aperitif and the perfect companion for Andalusian cuisine:

• Seafood: Oysters, white shrimp, prawns, shrimp and all kinds of cooked seafood.

• Fried fish: The classic “pescaíto frito” from Cadiz.

• Ham and sausages: Exceptional combination with acorn-fed Iberian ham.

• Tapas: Olives, salted almonds, and pickles.

Service Temperature

To fully enjoy its freshness and complexity, it is recommended to serve it very cold, between 6°C and 8°C (43°F and 46°F). It is a wine that should be consumed within a short period of time after opening to maintain its qualities.