This is the seventh release from the same solera that has already produced editions number 4, 8, 16, 22, 32 and 42 of “La Bota”. For its selection we have returned to our favorite butts of the oldest manzanilla solera hosted at Bodegas M. Sánchez Ayala and on this occasion we have selected 19 of them. It was precisely the location of this house that inspired our choice of the name that we gave our project, as our first wine, the unforgettable La Bota de Amontillado nº 1, was sourced precisely from the cellaring facilities of Barrio de la Balsa, between the streets Banda Playa and Divina Pastora. This was a zone gradually reclaimed from the Guadalquivir estuary and traditionally surrounded by – today almost gone – navazos.
La Bota de Manzanilla #55 has a really pungent aroma, the character of this particular winery, really high acetaldehyde, a sub-product of the biological aging, for me a textbook, pungent Manzanilla. The palate is medium-bodied with very intense, sharp flavors. This is ready to be enjoyed now, but it will develop a different personality in bottle. An unbeatable match on the dinner table, it excels with dishes from the Spanish seafood tradition: mackerel & potatoes, tuna stew, and boiled shellfish; international cuisine: toro sashimi, marinated herring, mussels; and especially with the spicy dishes of the Asian southeast. It has been bottled after only the slightest filtration in order to preserve its genuine character and its deep golden color with green hues as if straight from the butt.
It is advisable to handle this Manzanilla with just as much care as any other great white wine. It should be served at about 9/11ºC in fairly large stemware, never in the cliché copita..