Structure

Sweetnessdry
Oakoak aged

Drinking window

Best 2 to 12 years from bottling.
bottling2 yrs12 yrs14 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.

What it pairs with

  • Salted anchovies (anchoas de Santoña)
    Intensely saline cured fish meets the wine's amplified brine and almond depth.
  • Razor clams with parsley oil
    Clean shellfish with herbed oil suits the wine's saline-herb register.
  • Air-dried tuna (mojama)
    Mojama is the traditional Sanlúcar en rama partner; salt-dried tuna and aged Manzanilla.

How to serve La Cigarrera Manzanilla Pasada 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. Salted anchovies (anchoas de Santoña), Razor clams with parsley oil, Air-dried tuna (mojama). Match the wine's structure to the dish's fat and salt.

History

La Cigarrera's en rama range has become one of the most sought-after expressions of unfiltered Manzanilla from Sanlúcar's small bodegas. The Pasada En Rama is drawn from older butts in the solera where flor activity has naturally decreased, producing the intermediate Manzanilla Pasada character before bottling without filtration to preserve the live complexity.

  1. 1758: La Cigarrera solera established in the Barrio Bajo of Sanlúcar
  2. 2010: Manzanilla Pasada En Rama released as a limited unfiltered expression

Facts

Producer
Bodegas La Cigarrera · visiting guide
Grapes
Palomino Fino
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
Extended biological ageing with partial flor recession; bottled unfiltered
ABV
17.0%
Price
€18-30 at retail
Drinking window
2-12 from bottling

Frequently asked about La Cigarrera Manzanilla Pasada En Rama

When should I drink La Cigarrera Manzanilla Pasada En Rama?

Drink 2-12 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 Manzanilla Pasada En Rama?

Salted anchovies (anchoas de Santoña) is the canonical pairing. Other strong matches include Razor clams with parsley oil and Air-dried tuna (mojama). Intensely saline cured fish meets the wine's amplified brine and almond depth.

What grapes are in La Cigarrera Manzanilla Pasada En Rama?

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

Tags

dry fortified sherry hidden gem high acid low tannin medium body medium term mood funky mood savoury occasion special old vines old world pairs with charcuterie pairs with oily fish pairs with shellfish palomino fino price trade up

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