Structure

Bodylight
Tanninlow
Acidityhigh
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 in the header is our own.

In the glass

Light-bodiedLow tanninHigh acidityDryLong And Saline finish

Aroma: fresh yeast, camomile blossom, sea breeze, green almond

Palate: saline, doughy texture, citrus pith, toasted almonds

Unfiltered direct-from-solera Manzanilla with richer yeasty texture and more pronounced flor character than the standard Solear; released seasonally.

What it pairs with

  • Ortiguillas (sea anemone fritters)
    Intense ocean iodine of the anemones finds a match in the wine's sea-salt register.
  • Boquerones al limón
    Citric acidity and saline finish bridge the acid-cured anchovies.
  • Razor clams
    Clean briny minerality enhances the fresh clam flavour.

How to serve Solear 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. Ortiguillas (sea anemone fritters), Boquerones al limón, Razor clams. Match the wine's structure to the dish's fat and salt.

History

Barbadillo pioneered the commercial en rama category in the early 2000s when they began bottling Solear directly from the solera with minimal filtration, preserving the live flor yeast contribution. The practice of tapping the solera in spring when flor is thickest became the model for the Sherry region's en rama movement.

  1. 2000: Barbadillo launches Solear En Rama as one of the first commercially available en rama bottlings
  2. 2010: Seasonal spring release format formalised

Facts

Producer
Bodegas Barbadillo · visiting guide
Grapes
Palomino Fino
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
Biological ageing under flor in American oak butts; bottled unfiltered direct from solera
ABV
15.0%
Price
€12-18 at retail
Drinking window
1-2 from bottling
First vintage
2000

Frequently asked about Solear Manzanilla En Rama

What does Solear Manzanilla En Rama taste like?

On the nose, fresh yeast, camomile blossom, sea breeze, green almond. On the palate, saline, doughy texture, citrus pith, toasted almonds. Structurally light-bodied, low tannins, high acidity with a long and saline finish. Unfiltered direct-from-solera Manzanilla with richer yeasty texture and more pronounced flor character than the standard Solear; released seasonally.

When should I drink Solear 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 Solear Manzanilla En Rama?

Ortiguillas (sea anemone fritters) is the canonical pairing. Other strong matches include Boquerones al limón and Razor clams. Intense ocean iodine of the anemones finds a match in the wine's sea-salt register.

What grapes are in Solear Manzanilla En Rama?

The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Tags

drink young dry fortified sherry iconic light body low tannin mood funky mood savoury occasion special old world pairs with oysters pairs with shellfish pairs with white fish palomino fino price everyday racy acid single vineyard

Taste it where it is made: tours and tastings in Jerez & Sherry

See all 295 bookable experiences in Jerez & Sherry

← Back to wines in Jerez & Sherry