What it pairs with
-
Slow-roasted pork shoulder
Fatty, rich pork requires the dry oxidative weight of a full Oloroso. -
Cured Payoyo cheese from the Sierra de Grazalema
Local Cádiz provincial cheese with the same mineral-saline terroir reference.
History
La Cigarrera's Oloroso En Rama represents the bodega's fully oxidative tier bottled without filtration. The combination of old Sanlúcar solera and en rama bottling produces a wine that captures both the marine Atlantic character of the location and the deep oxidative complexity of long solera ageing.
- 1758 — Oloroso solera established at La Cigarrera, Sanlúcar
- 2015 — Oloroso En Rama released as a limited unfiltered expression
Facts
- Producer
- Bodegas La Cigarrera
- Grapes
- Palomino Fino
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Oxidative ageing in American oak solera; bottled unfiltered
- ABV
- 20.0%
- Price
- €28-50 at retail
- Drinking window
- 5-25 from bottling
- First vintage
- 1758