Manzanilla is a dry style sherry that matures entirely under a yeast layer called flor. First, normal wine is made after which the cellar master judges the wine and determines whether it will continue as Fino or Oloroso. Fino does mature under a layer of flor and is fortified to 15%, allowing the yeast cells to stay alive and the Flor to develop. Manzanilla is also made this way. After this, the wine goes into the solera to mature further. It consists of several rows of barrels, with the barrels with the youngest vintage being placed on top of the older barrels each time. So the oldest wine is at the very bottom. The bottom barrel is continuously replenished with the younger wine. The only difference between a Fino and Manzanilla is that maturation must take place in Sanlúcar de Barrameda. The grapes may come from all over the region. At La Gitana, the grapes for the Manzanilla come exclusively from plots located in Balbaina Alta, close to the Atlantic Ocean. In the soil you will find the highest concentration of algae. Located between the Atlantic Ocean and the Guadalquivir River, Sanlúcar has a microclimate. A humid sea breeze blows continuously, allowing the flor, which gives off its distinctive flavour, to survive all year round