Guided visit of Bodegas Barón with an "en rama" tasting and tapas
Discover one of the oldest wineries in the Marco de Jerez. Stroll through its historic corridors and enjoy a Manzanilla sherry tasting paired with delicious accompaniments.
Profile
Structure
Drinking window
Best 5 to 20 years from bottling.
bottling5 yrs20 yrs22 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.
What it pairs with
- Mojama (dried tuna) with almonds The wine's saline depth and almond character are a natural match for the coastal salt-dried fish tradition.More wines for tuna →
- Patatas bravas with aioli Crispy potato with garlic emulsion suits the wine's savoury, mineral weight.More wines for vegetables and salads →
With cheese
Queso de cabra payoya
Our pick Payoyo describes its semicured goat cheese as very creamy, nutty, slightly acid and savoury. A dry Amontillado, aged first under flor and then in contact with air, has the depth to meet it, and sherry.wine names semi-cured cheeses for Amontillado.
Queso de Grazalema
Our pick Payoyo describes its semicured goat and sheep blend as very melting and slightly acid, with a hint of hazelnut. A dry Amontillado, aged under flor and then in contact with air, meets it with oxidative depth, and sherry.wine names semi-cured cheeses for Amontillado.
How to serve La Cigarrera Amontillado 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. Mojama (dried tuna) with almonds, Patatas bravas with aioli. Match the wine's structure to the dish's fat and salt.
History
La Cigarrera's en rama philosophy extends to their Amontillado, drawn from the full biological-to-oxidative solera and bottled without filtration. The practice preserves the live volatile compounds that the filtration process typically removes, giving the wine a more complex, slightly turbid character valued by enthusiasts of unfiltered sherry.
- 1758Amontillado solera transition established at La Cigarrera
- 2012Amontillado En Rama released as a limited unfiltered bottling
Facts
- Producer
- Bodegas La Cigarrera · visiting guide
- Grapes
- Palomino Fino
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Full biological-to-oxidative transition; bottled unfiltered; American oak solera
- ABV
- 18.5%
- Price
- €25-45 at retail
- Drinking window
- 5-20 from bottling
Frequently asked about La Cigarrera Amontillado En Rama
When should I drink La Cigarrera Amontillado En Rama?
Drink 5-20 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with La Cigarrera Amontillado En Rama?
Mojama (dried tuna) with almonds is the canonical pairing; Patatas bravas with aioli is the other strong match. The wine's saline depth and almond character are a natural match for the coastal salt-dried fish tradition.
What grapes are in La Cigarrera Amontillado En Rama?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.
Tags
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