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.
How to serve La Cigarrera Oloroso 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. Slow-roasted pork shoulder, Cured Payoyo cheese from the Sierra de Grazalema. Match the wine's structure to the dish's fat and salt.
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
Frequently asked about La Cigarrera Oloroso En Rama
When should I drink La Cigarrera Oloroso En Rama?
Drink 5-25 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 Oloroso En Rama?
Slow-roasted pork shoulder is the canonical pairing; Cured Payoyo cheese from the Sierra de Grazalema is the other strong match. Fatty, rich pork requires the dry oxidative weight of a full Oloroso.
What grapes are in La Cigarrera Oloroso En Rama?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.