La Retahíla (2022) White

This is the first Perruno mono-varietal to hit the market. A brand new arrival from Raul Moreno with 3 weeks of maceration on the skins and low ABV (11.5%).

Perruno was the second most important variety in Jerez prior to the arrival of Phylloxera. It is a late-harvesting variety with significant acidity.

While today Palomino is harvested in August, Perruno is harvested in mid-September. Perruno has very thick skins that make destemming and pressing significantly difficult. Another reason why the variety is not very popular.

What is unknown is that the skins, if worked with the must, give the Perruno a structure and aromatic complexity that no other variety in the Jerez region has.