The thick layer of 'Flor' yeast floating on top of the sherry in the barrel is what gives most sherry styles their unique flavour and freshness, protecting the wine beneath from oxygen. That's why En Rama is bottled in the spring when the Flor is at its height.

The quality of the base wines is also key, and the solera used for En Rama is legendary in its own right. The Rebello Solera was established in 1846, with new wine added each year as the aged wine is drawn off. This fractional blending system means that, for the romantics amongst us, it's pleasing to think that every bottle of En Rama contains traces of wines approaching 180 years old!

En Rama is at its freshest for the first 6 months after bottling, after which it ages and develops a nutty depth, over several years, so it can be enjoyed immediately or kept in the cellar with confidence.