2022 Raul Moreno Cádiz 'La Retahíla', Andalucia, Spain Casa de Saima Foot-trod whole bunches are fermented

Foot-trod whole bunches are fermented with native yeast for 5 days then pressed into stainless steel and bottled the following Spring

Making of: hand-picked

Soil here is the classic granite "rose

10% Le Mesnil-sur-Oger Grand Cru

2022 Raul Moreno Cádiz 'La Retahíla', Andalucia, Spain Casa de Saima Foot-trod whole bunches are fermentedThis is the first Perruno mono varietal to hit the market. A brand new arrival from Raul Moreno with 3 weeks of maceration on the skins and low ABV (11. 5%). Perruno was the second most important variety in Jerez prior to the arrival of Phylloxera. It is a late harvesting variety with significant acidity. While today Palomino is harvested in August, Perruno is harvested in mid September. It is considered a variety with little personality, which in