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Solear: A great campaign for the best Manzanilla


Manzanilla is a variety of fino sherry made around the village of Sanlúcar de Barrameda, in the province of Cádiz, in Andalusia. In Spanish, chamomile tea is called “manzanilla”, and thus this wine gets the name because the wine’s flavour is said to be reminiscent of such tea.


The sherryis manufactured using the same methods as a finoand results in a very pale, dry wine.


In addition, the sherry is often described as having a salty flavour, believed to develop from the fact that it is manufactured on the sea estuary of the Guadalquivir river.


Sanlúcar de Barrameda’s cool temperatures and high humiditycontribute to a higher yield of flor yeast than in Jerez, or El Puerto de Santa María. The thicker cap of flor better protects the wine from contact with the air, resulting in a fresher, more delicate flavour than other varieties of fino.


It is typically aged for five years in a solera, but some types may be aged longer.


Manzanilla is a very pale wine with a characteristic pungent aroma, light on the palate, dry and not very acidic, with a graduation that according to its regulation can range between 15 and 17% alcoholby volume. It is the lightest of all the wines of the Marco del Jerez, ideal to accompany the aperitif.


Its characteristics are the result of the process of aging under flower to which it is submitted in conjunction with its aging and aging in the wineries of Sanlúcar de Barrameda.


The traditional Manzanilla varieties are:

  • Manzanilla Pasadais a Manzanilla aged longer than usual (approximately 7 years), so that its veil of flor begins to fade, though not long enough to become an Amontillado.
  • Manzanilla Amontilladais similar to a Manzanilla pasada but in some cases aged as long as 12 years, taking on more of the qualities of an Amontillado.
  • Manzanilla Olorosais a rich form of Manzanilla that takes on the quality of Oloroso through extended aging, sometimes as much as 30 years.
  • Jerez Cortadois a Palo Cortadomade from Manzanilla.


Manzanillais best served chilled at 7–10°C (45–50°F), with olives, almonds, or other “tapas” such as “Jamón Serrano” or seafood.

It is also popular in the cocktail Rebujto.


Barbadillo’s Solear is considered to be one of the bests Manzanillas in the world:

Backed by six generations of the Barbadillo family, Solear is a manzanilla with elegance, finesse and great character. Its years under the velo de flor make it totally unique.


Prizes and recognitions:

  • Guía Peñín 2014: 92
  • Guía ABC 2014: 92
  • Guía Proensa 2014: 95
  • Guía Intervinos 2014: 92
  • Guía Repsol 2013: 95


In the Spring of 2019, some weeks before the “Feria de Abril”, we worked on a very visual and unique Manzanilla Solear campaign.


The campaign was initially thought to be developed outdoors, because of its visibility and messages, but it worked not only outdoors, but in newspapers, digital and radio.




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