Technique
Saca de Primavera
Spring draw from a sherry solera, mainly for en rama bottlings. Celebrated in Sanlúcar as the seasonal moment with the thickest flor and highest expression.
What it is
Saca de primavera is the Spanish term for the spring draw from a sherry solera, especially relevant for en rama bottlings of fino and manzanilla. The first of four seasonal sacas that producers such as Barbadillo, La Gitana and González Byass run annually. The other three: saca de verano (summer, July), saca de otoño (autumn, October), saca de invierno (winter, January).
The spring saca has the strongest reputation. In March-April the flor layer sits at its thickest and most active after the winter rest. That translates into maximum yeasty-saline expression in the wine drawn at that point.
Why spring is special
Flor lives by a yearly cycle that is more pronounced in Sanlúcar than in Jerez:
| Season | Flor condition | Saca effect | |---|---|---| | Winter (Jan-Feb) | Fully covered, thick | Saca de invierno: stable, fresh | | Spring (Mar-May) | Thickest, most active | Saca de primavera: maximum expression | | Summer (Jun-Aug) | Thinner from heat | Saca de verano: lighter, sharper | | Autumn (Sep-Nov) | Recovering | Saca de otoño: building up |
The average temperature and humidity in Sanlúcar follow this cycle closely. Bodegas with natural (non-climate-controlled) storage feel it most strongly.
Notable spring sacas
| Bodega | Cuvée | Spring release | Approx. volume | |---|---|---|---| | Barbadillo | Solear Pasada en Rama (full four-saca series) | April-May | ~2,000-2,500 bottles (37.5cl) + 100 magnums | | Bodegas Hidalgo La Gitana | La Gitana en Rama | March | ~5,000 bottles | | González Byass | Tio Pepe en Rama (single annual spring release) | Mid April | large international volume |
Some producers treat the spring saca as the flagship within their en rama range: Barbadillo’s Solear Pasada en Rama from April has its own reputation. Drinks Business publishes yearly ratings of specific sacas, with the spring version often in the top tier.
How to recognise a spring saca
On the bottle:
- Saca date: shown as month-year (for example “Sacada en abril 2026”)
- “Primavera” or “Spring saca” sometimes printed on the label
- Lot number: for collectors spring sacas are usually number 1 of the year, easy to track
In practice you buy a spring saca around May-June from specialist wine merchants. By October the bottle is past its best; the flor impression fades after that. For optimum experience: drink within three months of release.
Frequently asked questions
Why is the spring saca better than the summer one?
Not better, different. Spring: thicker flor = more intense yeasty expression. Summer: thinner flor plus warmth = a different aromatic profile, often saltier and sharper. Enthusiasts often find the spring saca most expressive, but the summer versions have their own following.
Can I order all four seasonal sacas?
Yes, from specialist sherry importers. In the UK: Hedonism, The Sherry Story, Lea & Sandeman. Lining up the four sacas costs £55-£75 for Barbadillo Solear and delivers a direct seasonal comparison.
When does the spring saca come out?
March to mid May, depending on the producer. Barbadillo often early April. Ordering in early February ensures early shipment. Because of volume limits (3,000-5,000 bottles) first releases sell out within weeks at major importers.