BARBIANA manzanilla 
​(RODRIQUEZ LA-CAVE)
SAN LUCAR DE BARAMEDA

​​
​LAND & FARMING

LOCATION:   
JEREZ - Sanlucar de Barrameda 

​ALTITUDE:   
350 feet
SOIL: 
Albariza (marine limestone)
CLIMATE:  
Atlantic / Mediterranean
FARMING:
Organic and Sustainable
​
VINEYARD SIZE :  
​Pago Miraflores Alta
ESTABLISHED: 1890

WINEMAKER:

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Benito Rodríguez La-Cave started his Bodega in 1890 after marrying his first cousin Maria Rodriguez Teran - her maternal Grand father was the mayor of Sanlucar. From the beginning this was a boutique winery in Sanlucar de Barrameda that made longer aged "Pasada" and "En Rama" style Manzanilla. The winery merged with Delgado Zuleta who purchased their Soleras in 1978. After Delgado Zuleta aquired these Soleras they kept the size and style of the Manzanilla the same by keeping the production low and Manzanillas longer ageing.

"Barbiana Manzanilla is Fino from the Sea"  

LOS VINOS

BARBIANA MANZANILLA
PASADA

100% Palomino aged under "flor" min 5 years.  

Barbiana Manzanilla
en rama magnum

100% Palomino aged under "flor" - min. 8 years

sANLÚCAR DE BARRAMEDA 

Sanlucar is a coastal town near the Puerto de Santa Maria only 10 miles from Jerez and a short drive from some of the most beautiful beaches in Spain, that stretch south of Cadiz towards Gibraltar.

MANZANILLA VS. FINO...
Manzanilla is Sherry made under "flor' like a Fino but it is made in Criaderas that age in the seaside town of Sanlucar de Barrameda.   So to be clear Manzanilla can only be made in Sanlucar de Barrameda. 
The proximity to the sea gives the Manzanilla a saline quality that Fino does not have.  Further, the greater humidity in Sanlucar causes the “flor”  to grow thicker during the months of extreme temperature, protecting it better from oxidation.  Therefore the biological development is different.  As a result, the Manzanilla is lighter than Fino.  This wine has a very different nose than fino.  The reason that it is called Manzanilla is that it smells like the tea manzanilla, the Spanish name for Camomile.