Luis Perez is redefining the Jerez region by creating fun new wines that appeal to the modern palate.  This unique offering is a traditional method sparkling produced from grapes typically used for sherry, mainly Palomino Fino, with a kiss of Pedro Ximenez.  While the base wine does undergo a brief aging under flor yeast, the profile is still fresh, albeit imbued with a touch of characteristic bitter almond and green apple notes. 

Early harvested Palomino Fino from 2019's first pass through the vineyard is vinified and aged just one year under flor.  After the following harvest, a bit of sun-dried PX juice and a touch of that year's Palomino lees is added to wine before bottling.  This initiates a second fermentation in the bottles, which age for two years, and are then disgorged and closed with zero dosage.  

The result is a complex Spanish espumoso in the style of Champagne but with a flavor profile that is distinctly Jerez. 

Grapes: Palomino Fino, a smidge of Pedro Ximenez 

Pairings: Smoked trout with green apples, Bluefish dip on crusty bread, Spanish Omelette