The 1605 Manchego is made at the Sierra la Solana estate, an area of about 350 hectares, which includes vineyards, almond plantations and olive groves, 150km south of Madrid. The traditional rustic Mediterranean vegetation is an ideal environment for thE native Manchega sheep to roam about. The result is clean, rich-tasting milk with a sweet and malted cereal finish which translates into an elegant, fruity, intense flavours with a long finish.
The aroma of this minimum 5-month-matured Manchego is of butter and cereal. The paste is pale ivory, semi-hard and dense, with flavours of sweet and rich ewes’ milk and raw almonds. It has a long, clean finish.
INGREDIENTS: Milk, Rennet, Salt, Lysozyme (EGG).
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