This 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 theory requires other varieties to complement itself. Perruno has very thick skins that make destemming and pressing significantly difficult. Another reason why the variety is not very popular. What is unknown is that the skins, if worked with the must, give the Perruno a structure and aromatic complexity that no other variety in the Jerez region has.
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. 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.
Like any "vino de pasto" from old vines, La Retahíla has a highly concentrated sapid and saline charge, but the phenolic structure is perceived as sand in suspension when the Levante wind rises. Aromatically, La Retahíla has more in common with a Pinot Gris or an Alsatian Riesling than with a white variety from the southern Peninsula. It is a very complex wine, with a fruity load of orange peel, nectarines and apricots complemented by almonds, honey and exotic species. As recommended by Moreno - to serve chilled but not that cold (around 57* F) and to double decant if possible for maximum oxygen and unfolding to occur.
The label art - Sunset at the mouth of the Guadalquivir, Trebujena
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 theory requires other varieties to complement itself. Perruno has very thick skins that make destemming and pressing significantly difficult. Another reason why the variety is not very popular. What is unknown is that the skins, if worked with the must, give the Perruno a structure and aromatic complexity that no other variety in the Jerez region has.
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. 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.
Like any "vino de pasto" from old vines, La Retahíla has a highly concentrated sapid and saline charge, but the phenolic structure is perceived as sand in suspension when the Levante wind rises. Aromatically, La Retahíla has more in common with a Pinot Gris or an Alsatian Riesling than with a white variety from the southern Peninsula. It is a very complex wine, with a fruity load of orange peel, nectarines and apricots complemented by almonds, honey and exotic species. As recommended by Moreno - to serve chilled but not that cold (around 57* F) and to double decant if possible for maximum oxygen and unfolding to occur.
The label art - Sunset at the mouth of the Guadalquivir, Trebujena
