A dry textured white wine fermented in Manzanilla sherry butts. Grape bunches are pressed whole and the must is gravity settled. Vinification is carried out on lees in 512 litre ex-sherry barrels for 9 months. White Peach, red apple, delicate chalk and saline notes.
White wine from 60 year old vine Palomino Fino from the vineyard La Platera del Pago Miraflores (1.2ha),fermented and vinified in 4-year old Bordeaux barrels for 9-months. Pressing entire bunches. Gravity settling. Fermentation and vinification on lees in Bordeaux barrels of 4 years for 9 months.
A collaboration winery from Alejandro Muchada, an Architecture by trade keen on organic farming, and Champagne grower-producer David Léclapart. After meeting by chance in 2011 they kicked off a fortuitous friendship, which in 2016 developed into a project that sees them working 3 hectares of Palomino and Muscat vineyards in the Pago Miraflores (Sanlúcar de Barrameda) and Pago Abulagar (Chipiona).
Their old vines are propagated using massal selection, farmed using biodynamic agriculture, only superficial tillage, mainly with animal traction, and using green cover, in search of balance and sustainability. In their small bodega, in the historic Barrio Alto of Sanlúcar, they look for simplicity, elegance and purity, through the absolute minimum of intervention, with much of their equipment hand-me-down from Champagne.
Their wines are vibrant and complex, combining the pure expression of their regional origin with delicate influences from their chosen hands off production approach.