100% Palomino Fino from over 60 year old vines in Pastrana Baja, ex Manzanilla bota
Alejandro Muchada’s journey into wine began after working several vintages in Champagne, with revolutionary grower-producer David Léclapart. Ale was taken with David’s personality and his eyes opened by the approach to viticulture, then on a family holiday to Sanlúcar in 2013, Léclapart recognised the similarities between the bright albariza soils and chalk of Champagne. Léclapart believed that biodynamic and minimal intervention practices were achievable here, and so they began the conversion. Now from a small rented winery in Sanlúcar’s Barrio Alto, they seek to capture the purest expression possible of grape and terroir.
Vinifying only grapes from their own vineyards, which are currently in the 3 year transition period to organic certification. Biodynamic agriculture in all plots, though not currently certified. All the wines are made in a similar way: harvested from 6 to 10 o'clock in the morning, collected in 50kg plastic boxes, then immediately pressed whole bunches with a horizontal Vaslin press of 4000kg using pressing champenoise program. The must is sulphited at 3-5g/hl, racked during the night and moved to a place where it will ferment spontaneously, remaining on the lees until bottling after 9 months (from August to May), without clarifying or filtering. No temperature control is used for the fermentations, only two large air conditioning units that maintain a cool haven from the heat of Sanlúcar inside the bodega, keeping the fermentations at between 18°C to 20°C.