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Bodegas Lustau – En Rama 2025
The En Rama experience can be likened to tasting Sherry directly from the cask in the cathedral-like surroundings of Lustau’s standout bodegas. The lack of fining and filtration keeps the tasting experience authentic and allows you to experience fino Sherry at its absolute freshest and best. Whilst En Rama Sherry is intended to be enjoyed as fresh as possible, it can be kept for months, the salty delicacy will simply slowly give way to nuttier flavours.
Lustau is unique in that they release not one but three different En Rama Sherries; Fino de Jerez En Rama, Fino del Puerto En Rama and Manzanilla de Sanlúcar En Rama. As the only house to make Sherry in all three towns of the Sherry triangle – Jerez, El Puerto de Santa Maria and Sanlúcar de Barrameda – it gives us a rare opportunity to observe the unique differences in the local microclimates of these areas.
3 en Rama, Manzanilla de Sanlúcar 2025
In Sanlúcar, the climate conditions during winter were less demanding, with high humidity levels and a solid presence of Poniente wind, resulting in a more consistent “flor” veil, which is reflected in this manzanilla’s unique freshness and mouthfeel. Lemon yellow in colour with golden reflections. Fresh, saline, and sharp on the nose. Aromas of chamomile, fennel, and toasted almonds are laced with hints of soy and herbal nuances. On the palate, it stands out for its bitter and nutty aftertaste.
3 en Rama, Fino del Puerto 2025
Winter of 2025 unfolded differently from previous years, particularly in El Puerto, where the yeasts faced certain challenges in their development. Nevertheless, the abundant rains in February and March favoured the formation of a strong and vigorous “flor” veil, enabling optimal biological interaction. Intense yellow colour with golden hues. Very sharp and vibrant, with notes of toasted almonds, hay, and a hint of Atlantic breeze. Bone dry and briny, with a long, bitter aftertaste — characteristic of finos from El Puerto.
3 en Rama, Fino de Jerez 2025
In Jerez, the recent evolution of the “flor” veil showed moderate but steady development throughout the winter, allowing the finos to maintain their characteristic balance between sharp, defined, and structured notes. Intense golden colour with amber reflections. Sharp and intense, with notes of yeast, white bread, chalk, and butter. Structured, elegant, and saline—specially selected for its finesse and subtlety.
