Barbadillo were probably the first to launch en rama wines back in 1999, and after trying to bottle direct from the butt they encountered flor problems, so now they fine with egg white and use a gentle filtration so as remove the absolute minimum. This is the general practice now, and most producers recommend the wine be drunk within a few months to be sure it is at its best. This certainly ensures it is as close as possible to how it left the butt, but ignores the fact that Sherry, like all wines, can develop spectacularly in bottle, particularly Fino and Manzanilla. It is always best to buy two or more en rama wines so you can drink one and compare the others with another saca: If one has developed a bit in bottle, so much the better. Many Sherry aficionados keep them for quite a long time.
Antonio Barbadillo Mateos: Manzanilla Sacrisitia AB, varies, about 2 sacas a year
Emilio Hidalgo: La Panesa
La Guita: La Guita en rama
Pedro Romero: Manzanilla Aurora en Rama
Sanchez Ayala: Gabriela Oro
Vina La Callejuela: Manzanilla de anada 2012