The only difference with other Manzanilla wines is that it has been

The only difference with other Manzanilla wines is that it has been clarified (with egg white) and its natural colour tends more to gold. It is best enjoyed when the bottle has been just opened and served at 12-13º. Intense aroma with the classic notes of biological ageing and marine iodine. Powerful, elegant, with a complex aftertaste which reiterates the nose. A small marvel. I think the best bottles are in spring and autumn which is when the flower (layer of yeast that enables the magical biological ageing) is more at ease.