Bodegas Luis Perez ‘Barajuela’ Palma Cortada 2014
Willy Pérez continues to show the past of the wines of the Jerez region in the best possible way, vinifying as it was done in the past, the inexplicable loss of collective memory of the sector, has left in the inkwell a classification of wines with their own names that Willy from the wineries Luis Pérez tries to recover.
2014 was one of those years that give Palmas Cortadas. Although it had abundant rainfall, temperatures were high throughout the year. The concentration of the grapes was extreme, giving one of the most flavorful vintages that have vinified in their winery. The winemaking was typical of a Palma. Harvest at the end of August or the beginning of September. Light pressing and boot fermentation. Deslío in December and approximately two years of biological aging. The particularity of this wine is that the yeasts ended up yielding to the extreme concentration of the vintage and took on a very identical oxidative character that they wanted to respect.
2014 was one of those years that give Palmas Cortadas. Although it had abundant rainfall, temperatures were high throughout the year. The concentration of the grapes was extreme, giving one of the most flavorful vintages that have vinified in their winery. The winemaking was typical of a Palma. Harvest at the end of August or the beginning of September. Light pressing and boot fermentation. Deslío in December and approximately two years of biological aging. The particularity of this wine is that the yeasts ended up yielding to the extreme concentration of the vintage and took on a very identical oxidative character that they wanted to respect.
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Description
Willy Pérez continues to show the past of the wines of the Jerez region in the best possible way, vinifying as it was done in the past, the inexplicable loss of collective memory of the sector, has left in the inkwell a classification of wines with their own names that Willy from the wineries Luis Pérez tries to recover.
2014 was one of those years that give Palmas Cortadas. Although it had abundant rainfall, temperatures were high throughout the year. The concentration of the grapes was extreme, giving one of the most flavorful vintages that have vinified in their winery. The winemaking was typical of a Palma. Harvest at the end of August or the beginning of September. Light pressing and boot fermentation. Deslío in December and approximately two years of biological aging. The particularity of this wine is that the yeasts ended up yielding to the extreme concentration of the vintage and took on a very identical oxidative character that they wanted to respect.
2014 was one of those years that give Palmas Cortadas. Although it had abundant rainfall, temperatures were high throughout the year. The concentration of the grapes was extreme, giving one of the most flavorful vintages that have vinified in their winery. The winemaking was typical of a Palma. Harvest at the end of August or the beginning of September. Light pressing and boot fermentation. Deslío in December and approximately two years of biological aging. The particularity of this wine is that the yeasts ended up yielding to the extreme concentration of the vintage and took on a very identical oxidative character that they wanted to respect.
