La Retahíla
Wine Details
Working with several grower partnerships, overseen by Raúl Moreno
Andalucía
Jerez (Trebujena specifically)
Atlantic
Sea level
Organic
This is the first Perruno mono-varietal to hit the market
2022
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Vinification
Manual harvest of Perruno grapes from a century-old vineyard in Trebujena. The bunches are trampled on foot without destemming into thousand-liter mastelone containers. The extraction is very gentle by hand pigeage for five minutes twice a day for three weeks. After three weeks, the must and clusters are pressed in a vertical press.
Aging
Eighty percent of the unracked must is transferred to Amontillado chestnut casks where it develops under a veil of flor for ten months and the other twenty percent is transferred to a tank where it develops under a veil in a reductive environment. After ten months, an assembly is carried out and La Retahíla is bottled without filtering.
