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WINES OF SPAIN
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Andalucía
| An-Da-Loo-See-Ya |
DO Jerez-Manzanilla
| Herr-Ez – Man-Za-Nee-Ya |
— This designation is located in the southern
tip of Spain and was established in 1933, although its history dates back to 1587. The area’s
light, reflective Albariza soils are rich in chalk, limestone, clay and sand. Ideal for the growth of
the Palomino grape, which accounts for more than 95 percent of the grapes grown in this area.
Wine here is based on the solera system, a method of aging and fractional blending using a
series of oak barrels. Jerez ranges in style from dry (e.g., Fino, Amontillado, Palo Cortado, and
Oloroso) to sweet (e.g., Cream Sherry and Pedro Ximénez). Manzanilla¸ exclusive to Sanlucar
de Barrameda, develops under a thicker layer of flor protecting the wine even more from
air contact resulting in a slightly lighter variety of Fino, containing virtually no glycerol and
combining dry, saline notes with a fresh, zesty liveliness—displaying coastal aromas like sea
spray, salt or even iodine.
Aragón
| Ara-Gohn |
DO Campo de Borja
| Kam-Poh Deh Bore-Hah |
— Winemaking in this area dates back to
Roman times. Although located in Aragón, Campo de Borja is geographically an extension of
southern Navarra. Vineyards here climb the slopes of the Sierra del Moncayo where red wines
dominate and are often produced from Garnacha.
Balearic Islands
VdlT Mallorca
| My-Or-Kah |
— Comprising the entire island of Mallorca, this region is located in
the Balearic Island chain southeast of Barcelona. The land is rich in calcareous and red siliceous
sandstone sediments, leading to brown or reddish soils. The climate is distinctly Mediterranean
with moderate temperatures, creating a great atmosphere for the predominant native varieties:
Callet, Manto Negro, and Fogoneau.