Barbabillo Extra Dry Sherry

Does anything recycle its own refuse quite as romantically as wine does? Crusted Port springs to mind, as does Muscadet Sur Lie, but Manzanilla Sherry takes the slightly salty biscuit.

As it ages in oak, its light and tangy character is protected from oxidation by the natural formation of a layer of yeast called flor, which seals the surface of the wine and feeds on its compounds and alcohol.

Oak ageing enables water to evaporate through the wood, maintaining the wine's alcoholic percentage, as well as its delicate body, tanginess and tapas-friendly salty tinge. Bloomin' 'eck, who'd have thought of that? That's what we call flor-ed genius!

Fino style Sherries age under a layer of “flor” (a naturally occurring layer of yeast that grows on top of the wine in the barrel); this ensures the wines do not oxidise as there is no exposure to the air. The cooler maritime microclimate of Sanlúcar ensures flor grows particularly thickly all year round producing these very fresh, tangy Manzanillas, unlike the more oxidised Finos aged in the inland town of Jerez, where the flor dies back in the winter and summer months.