A 40-year-old vineyard pruned at "moflete" on the ground of Albariza de Barajuelas and with yields of 5000 kilos/Ha. A vintage that extends for almost 2 months. For El Muelle, the first pick up is discarded, which is destined for brandy and the last one that goes to Barajuela. (0% in stainless steel and the other 20% sunning themselves and fermenting in a jerez boot). 6 months of aging on lees. This is El Muelle, by Willy Perez, a burst of fruit with a sensation typical of carrascal payment.
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