Luis Perez, Fino Caberrubia Jerez [Saca VIII], NV SO083125 Mignon transitioning from selling grapes to

transitioning from selling grapes to crafting benchmark natural wines

ideally roast lamb or beef

late October harvest—yet the Roussette displays bergamot and honeysuckle aromatics with Alpine minerality

and winemaker Vincent Millet has elevated quality dramatically

Luis Perez, Fino Caberrubia Jerez [Saca VIII], NV SO083125 Mignon transitioning from selling grapes toLuis 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