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This silver medal winning wine is produced by Barbadillo in Spain, and has a delicious lime flavour.
It’s very dry with a salty kick at the end, which cries out for olives and salted almonds.
To enjoy this wine at its best, drink within 1 year of purchase.
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Jancis Robinson - Financial Times 22/12/2012
"Very fresh and nervy. Lots of Atlantic in here! Great stuff. So much iodine you could put it on a wound."
Hamish Anderson - Daily Telegraph Magazine 19/01/2013
"If you are short of new year resolutions, may I suggest: drink more sherry. It is versatile and extraordinarily good value. Manzanilla is a good place to start as it is the lightest style. Made by theh top producer Barbadillo, this is fresh and yeasty with typical salty undertones. It is essential to treat it like white wine: drink cold and leave open no longer than four days."
Barbadillo is a 100% Spanish family owned business based in Sanlucar de Barrameda since 1821, that effortlessly brings together tradition and modernity. Barbadillo owns 500 hectares of vineyards spread over two estates, Gibalbín and Santa Lucía, both of which are located in the area known as Jerez Superior, or Upper Jerez. The former has an extensive winemaking plant fully equipped with state-of-the-art technology and Barbadillo’s numerous wine cellars are strategically distributed over the outstanding area of Sanlúcar de Barrameda, surrounding the medieval castle of Santiago
Jerez Superior is the celebrated land of albariza, a porous, chalky soil characterised by its pale colour that is particularly well suited to the cultivation of vines grown for the production of quality wines. The climate is mild with more than 3,000 hours of sun softened by the cooling influence of the Atlantic. These factors, together with a long winemaking tradition, allow for excellent ripening of the Palomino grapes and ensure a high degree of beaumé (level of sweetness) and moderate acidity.