Pepe Luis underwent a fermentation process of 12 months in neutral French oak with indigenous yeasts, a method that imparts depth and nuanced character to the wine. This careful process has resulted in a wine that harmoniously integrates woody flavors while maintaining its intrinsic Atlantic character, a signature trait of Albariño from this region.
The tasting profile of Pepe Luis is particularly intriguing. The wine exhibits distinctive iodine and low-tide notes on the nose, complemented by herbal and moss aromas. Smoky notes are present but more subdued in the background. This vintage is described as being sharper and more austere compared to the rounder 2020 vintage, yet it maintains a balanced, fresh, and harmonious profile. Such characteristics make it a sought-after and highly rated wine within the Rías Baixas appellation.
In terms of production, this vintage of Pepe Luis was limited to 6,100 bottles. It was bottled after spending 17 months in two 2,500-liter oak foudres, a detail that underscores the care and attention given to its aging process.
