Short pruning, cluster thinning, and the non-use of herbicides are some of the techniques used by Bodegas Luis Pérez to extract the maximum expression of Petit Verdot, which takes center stage in this wine. It achieves this with an elegant, highly concentrated, powerful, and complex wine that showcases the potential of reds from Cádiz.
The harvest is manual, in 15kg boxes, with grape selection both in the vineyard and at the winery on a sorting table. After pre-fermentation maceration at 5°C, fermentation occurs in temperature-controlled stainless steel tanks, extending maceration for up to 18 days. Malolactic fermentation and aging for 12 to 16 months take place in French oak barrels. The wine is bottled without clarification or filtration and is allowed to rest for at least one year in the bottle before being released to the market.