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These Lustau sherries are only released once per year when cellar master Sergio Martínez draws on his 14 years experience to select only the very best casks of biologically aged sherries and bottles them straight from the cask, raw and unfiltered, or ‘En Rama’ as this process is referred to. Timing is key and Lustau is uncompromising in their commitment to quality, refusing to bottle En Rama Sherry until it is ready. April is when the flor is at its thickest, following optimal growing conditions during the humid, cool winter months and a sufficiently wet spring.

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.

 El Puerto de Santa Maria is located in the bay of Cádiz and the area can turn into a bit of a marshland during low tides.

El Puerto enjoys a mild climate all year round. The style of Fino del Puerto does, conveniently, combine the best of both worlds: fullness of flavour and a delicate sea breeze character, sometimes with an intensely briny, reductive character that really makes it stand out.