A feature that contributes to this wine’s singularity and unmatched biological character (intense and steely notes of salinity on the palate) is the way the butts are filled, always with musts coming from vineyards in Sanlúcar, almost up to a tocadedos (within finger reach from the top)—well above the customary 5/6 in the Sherry region. This way, the yeast layer or “flor” (truly weakened now by the wine’s age and lack of nutrients) in these butts is more reduced and can be maintained with those scarce refills. It still performs its function as physical barrier against the wine’s oxidation, but in its diminished state it cannot be fully effective and so this manzanilla offers elegant oxidation notes and a budding rise in its alcohol level, above 16%.