Aurora Manzanilla En Rama

What it pairs with

• Fresh oysters
  The raw, saline intensity of oysters is matched by the live flor character of en rama.
• Sea urchin on toast
  Oceanic mineral intensity of sea urchin meets the wine's equally intense saline depth.
• Tuna tataki
  Light sear on tuna with citrus resonates with en rama's fresh, racy character.

How to serve Aurora Manzanilla 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. Fresh oysters, Sea urchin on toast, Tuna tataki. Match the wine's structure to the dish's fat and salt.

History

Pedro Romero began releasing Aurora En Rama in the early 2000s, tapping the Aurora solera directly in spring when flor coverage is thickest. The unfiltered bottling preserves the live flor yeast and suspended particles that give en rama Manzanilla its distinctive turbid appearance and richer texture compared to filtered releases.

1. 2000 — Aurora En Rama first released commercially by Pedro Romero

Facts

Producer

Pedro Romero

Grapes

Palomino Fino

Classification

DO Manzanilla-Sanlúcar de Barrameda

Oak

Biological ageing under flor; bottled unfiltered direct from solera

ABV

15.5%

Price

€14-22 at retail

Drinking window

1-2 from bottling

First vintage

2000

Frequently asked about Aurora Manzanilla En Rama

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