Grapes are dried in the sun for 8 hours after picking which raises the potential alcohol by 1-2 degrees. Fermentation is with indigenous yeasts in 600 litre botas at the ambient temperature. A layer of flor is allowed to develop, and the wine matures for 10 months under this veil. Wines are bottled without fining or filtration. This is made under flor without fortification. It gives all of that delicious salty, flinty nuttyness you would expect from Manzaniila & Fino Sherry hut with less alcohol. Really interesting and delicious wine. If you like Sous Voile Jura chances are you will enjoy this.
Notes on the Producer
Jerez is commonly seen as a region where terroir isn’t an important factor in defining the wines. This hasn’t always been the case; in the past the region was delineated into Pagos - blocks of vineyards that have similar characteristics - and naturally some vineyards were considered more noble than others and were bottled separately. De la Riva is a renowned historic Jerez brand that was rescued by young winemakers Ramiro Ibáñez and Willy Pérez in 2017. Manuel Antonio de la Riva established himself in Jerez in the late 19th Century, buying a bodega and 53 hectares of vineyards in the Pago Macharnudo, one of the oldest vineyard areas in the zone at a high elevation and with very pure limestone soil. The brand belonged to the family until the early 1970s when it was bought by Domecq. Today, Ramiro and Willy are reviving the history of Jerez and returning to the traditional methods of bottling more individual wines. Under the De la Riva label they make a white table wine (Vino Blanco) and a Fino from the pago Balbaína Alta. Additionally, there are two “almacenista” wines, both available only in half bottles and in very small quantities: an Oloroso Viejísimo from Balbaina Baja and a Moscatel Viejísimo from Loma Baja. These are fascinating wines, available in very limited quantities.