Bodegas Luis Perez 'Caberrubia' [Saca VII] , Andalucia, Spain NV South Australia The juice is then fermented

The juice is then fermented with indigenous yeast and zero sulfur in stainless steel

and energetic feel of salt and spices in the very long and bone-dry finish

red soil with high clay content that gives a richness to the wine but keep in mind that Mick picks quite early and there is plenty of that lovely peppery

spontaneous fermentation in vats with indigenous yeasts

is from a family that has owned vineyards and made wine on Etna since 1860

Bodegas Luis Perez 'Caberrubia' [Saca VII] , Andalucia, Spain NV South Australia The juice is then fermented40 year old goblet trained Palomino fino vines. Pago de Carrascal and from the famous El Corregidor estate. The Caberrubia bottling is a "Seleccion de Anadas" of single vintages of La Barajuela following in the way you would find such Non vintage Finos in the beginning of the 19th century. In general the Palmas are lightly pressed and fermented naturally in cask. Luis on the wine "With Saca VII, we have expanded our selection to 17 botas, in which we