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Minimum 60 months aging in traditional oak barrels followed by bottle aging
through the crudo
known for its expressive
making it perfect for drinking young and slightly chilled
Luis Perez, Fino Caberrubia Jerez [Saca VIII], NV so050421 robert moncuit Minimum 60 months aging inLuis Perez produces some of the the finest modern sherries, full of soil and terroir, texture and complexity, thanks to pre industrial craftsmanship. To be called a sherry, the wine legally must be fortified with alcohol right after fermentation, to increase its body and concentration, allowing it to undergo years of aging in barrel. Instead, in the Caberrubia the asoleo method is employed. Grapes are sun dried before fermentation to naturally
