Bodegas Luis Pérez

14,50  IVA incluido

14,50  IVA incluido

Hay existencias

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Bodegas Luis Pérez

750 ml | €19.33 / 1 liter

14,50  IVA incluido

Hay existencias

El Muelle de Olaso is a white wine from Cádiz, 100% made from Palomino Fino grapes at the Luis Pérez winery.

On the nose, it shows notes of tropical fruits such as bananas and pineapple, blended together with some fresher ones such as apple and pear. On the mouth, we can appreciate the sapid sensations typical of the El Corregidor estate in the Carrascal vineyard, which extends the wine in a long aftertaste.

It pairs perfectly with oysters, lobster, prawns, shrimp and squid; low fat meats and soft cheeses, like Edam or Brie; nutmeg, saffron and ginger.

The recommended serving temperature is 9ºC.

Operador de la empresa alimentaria: Compañía Oleícola Siglo XXI, S.L. | Avenida de Alemania, 9 - 10600 Plasencia - España

Fact sheet

Winery: Bodegas Luis Pérez
Brand: Bodegas Luis Pérez
Designation: VT Cádiz
Vintage: 2021
Type: White wine
Alcohol: 14%
Type of grapes: 100% Palomino Fino
Time of ageing: 6 months of ageing on lees in tanks

Vineyard and elaboration

The vineyard is 40 years old and it is pruned 'a moflete', a peculiar way typical of Jerez to lead vineyards that are not longer able to be pruned by rod and thumb. The crop yield is around 5000 kgs per hectare, due to its old age and type of pruning. The soil is Albariza type, characterised by its laminated marl that ressembles the side of a deck of cards.

Vintage takes place steadily for almost 2 months.

80% of the grapes ferment in stainless steel deposits at a low temperature, the remaining 20% are left in the sun ('asoleo') and they ferment in a sherry winebag soaked in wine, opened on December. Then the wine is blended and stays on lees in a tank for another 6 months.

The winery

Bodegas Luis Pérez starts in 2002 under the following premise: 'Jerez must go back to the vineyard'. Since then, he has gone great lenghts to develop personal projects to interpret his homeland.

Its story begins in a buildig dated from 1844. It was restored and wine was made there for some years, until they built the new winery for size reasons.

They do a handmade harvesting at night and work with a selection table and gravity-led runoff. Depending on the plot and the type of grape, they do diverse elaborations, always experimenting and trying to learn every year.

Nowadays they work with stainless steel deposits, vats, barrels, concrete and winebags, although winemaking depends more on the origing of the grape rather than on the material where it is done.


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It contains sulfites.

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