Bodegas Hidalgo La Gitana
Bodegas Hidalgo La Gitana
AboutBodegas Hidalgo La Gitana
Bodegas Hidalgo La Gitana was founded in Sanlúcar de Barrameda in 1792 by Pantaleón José Hidalgo. The independent, family-owned house is now led by the eighth generation. Its La Gitana emblem grew out of a relationship with a Málaga tavern in the 1890s, taking its image from a painted tambourine.
The family farms more than 120 hectares of Palomino Fino in the Balbaína and Miraflores vineyard areas. Manzanilla is its best-known wine, aged in century-old cellars in central Sanlúcar, a short distance from the sea.
Bodegas Hidalgo La Gitana Pastrana Manzanilla Pasada
Spanish Fortified
Golden and very dry, this single-vineyard Manzanilla Pasada combines sea-spray salinity with toasted almond, hazelnut and subtle oxidative notes. The palate is concentrated yet delicate, showing firm freshness, balance and a long, elegant finish. Made from Palomino Fino grown in the Pastrana vineyard in the Miraflores district, it is excellent with olives, cured meats, pâté, consommé, shellfish, fish or aged cheese. Serve well chilled.
Hidalgo La Gitana Fino Clásica
Spanish Fortified
Straw-yellow in colour, this fortified wine is dry, crisp, delicate and balanced. It matures beneath a veil of flor and carries fifteen percent alcohol. Made from Palomino in Jerez, it has aromas linked to flor and a spicy, persistent palate. The style is served slightly chilled and suits tapas, cured ham, fish, seafood, mild cheese and nuts.
Bodegas Hidalgo La Gitana Triana Pedro Ximénez
Spanish Dessert
Dark mahogany with iodine reflections, the wine combines dried fruit, mature fruit, raisins and toast. Its palate is velvety, structured and dense, with plum and raisin flavours and a persistent finish. Made entirely from Pedro Ximénez, the wine reaches fifteen percent alcohol and comes from Jerez-Xérès-Sherry. The fruit is dried in the sun for several days before vinification.