In the glass
Aroma: live flor yeast, sea air, chamomile, fresh bread, saline
Palate: richer doughy texture, salt, almond, citrus oil
Unfiltered version of the San León: richer and more complex than the standard filtered bottling with live flor yeast bringing extra depth to the characteristic Barrio Bajo saline character.
What it pairs with
-
Coquinas (Sanlúcar clams) with olive oil
The wine's saline depth and flor complexity amplify the sweet mineral ocean flavour of coquinas. -
Langostinos de Sanlúcar
Famous Sanlúcar bay prawns and en rama Manzanilla is the prestige local combination.
How to serve San León Manzanilla En Rama
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Coquinas (Sanlúcar clams) with olive oil, Langostinos de Sanlúcar. Match the wine's structure to the dish's fat and salt.
History
Argüeso began releasing San León En Rama as part of the broader Sanlúcar movement toward unfiltered seasonal Manzanilla bottlings. The En Rama is drawn from the San León solera in spring when flor activity is at its annual peak, preserving the live yeast and volatile compounds that filtration removes.
- 1822 — San León solera established at Bodegas Argüeso
- 2008 — San León En Rama first released as a seasonal spring bottling
Facts
- Producer
- Bodegas Herederos de Argüeso
- Grapes
- Palomino Fino
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Biological ageing under flor; bottled unfiltered directly from the San León solera
- ABV
- 15.5%
- Price
- €14-22 at retail
- Drinking window
- 1-2 from bottling
- First vintage
- 1822
Frequently asked about San León Manzanilla En Rama
What does San León Manzanilla En Rama taste like?
On the nose, live flor yeast, sea air, chamomile, fresh bread, saline. On the palate, richer doughy texture, salt, almond, citrus oil. Structurally light-bodied, low tannins, racy acidity with a long, briny and texturally complex finish. Unfiltered version of the San León: richer and more complex than the standard filtered bottling with live flor yeast bringing extra depth to the characteristic Barrio Bajo saline character.
When should I drink San León Manzanilla En Rama?
Drink 1-2 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with San León Manzanilla En Rama?
Coquinas (Sanlúcar clams) with olive oil is the canonical pairing; Langostinos de Sanlúcar is the other strong match. The wine's saline depth and flor complexity amplify the sweet mineral ocean flavour of coquinas.
What grapes are in San León Manzanilla En Rama?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.