Profile

Structure

Bodylight
Tanninlow
Acidityracy
Sweetnessdry
Oakoak aged

Drinking window

Best 1 to 2 years from bottling.

bottling1 yrs2 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Light-bodiedLow tanninRacy acidityDryLong, Briny And Texturally Complex finish

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.More wines for shellfish and oysters →
  • Langostinos de Sanlúcar Famous Sanlúcar bay prawns and en rama Manzanilla is the prestige local combination.

With cheese

Queso de cabra payoya Our pick Quesería El Gazul calls its goat cheese creamy and balanced, with fresh herbal notes and clean milky tones. A Manzanilla, bone dry and aged under flor in Sanlúcar de Barrameda, meets that freshness with its own. Serve it very chilled.

How to serve San León Manzanilla En Rama

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1822San León solera established at Bodegas Argüeso
  2. 2008San León En Rama first released as a seasonal spring bottling

Facts

Producer
Bodegas Herederos de Argüeso · visiting guide
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

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.

Tags

drink young dry fortified sherry hidden gem light body low tannin mood funky mood refreshing occasion aperitivo occasion special old world pairs with oysters pairs with shellfish pairs with white fish palomino fino price everyday racy acid

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