The Manzanilla Sherry is produced exclusively in Sanlúcar de Barrameda, Spain, benefiting from the region's chalk-rich albariza soil. The process begins with the fermentation of Palomino grapes into a dry white wine, which is then fortified to around 15% alcohol, conducive for the development of flor - a protective yeast layer. Manzanilla's entire aging occurs under this flor in the solera system, a method of tiered barrels for fractional blending, ensuring consistency and gradual maturation. The unique microclimate of Sanlúcar, cooler and more humid due to its proximity to the sea, allows the flor to thrive year-round, giving Manzanilla its distinctive light, fresh character with subtle saline undertones. Typically bottled younger than other sherries, Manzanilla stands out for its pale color, dryness, and delicate complexity, a direct result of its specialized production process and the influence of its maritime environment.