In the glass
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.
- 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. 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.
- 2000 — Barbadillo launches Solear En Rama as one of the first commercially available en rama bottlings
- 2010 — Seasonal spring release format formalised
Facts
- Producer
- Bodegas Barbadillo
- 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.