Luis Perez is a viticulture researcher and practitioner who farms CAAE-certified organic across all vineyards and applies biodynamic practices on specific albariza parcels. Demeter certification has not been confirmed as of this research. He produces both traditional sherry and unfortified Palomino wines including the Pandemia range.
Tip: Luis Perez's research collaboration with the University of Cadiz on Palomino clonal selection in albariza soils is the most scientifically rigorous biodynamic viticulture work in the Sherry Triangle.
Address: Carretera Jerez-Medina Sidonia km 2.3, 11408 Jerez de la Frontera, Cadiz, Spain, Jerez & Sherry
All vineyards at Bodegas Luis Perez are CAAE-certified organic. Luis Perez is a pioneer of organic viticulture in the Jerez Superior albariza zone and a recognized authority on Palomino Fino genetics and clonal selection.
Tip: Visit in September during harvest to see the organic albariza harvest process.
The De la Riva project by Willy Perez and Ramiro Ibanez produces single-vineyard unfortified Palomino wines from named albariza parcels with indigenous yeast fermentation and no sulfites added at bottling. The wines are not certified but apply minimal-intervention winemaking throughout.
Tip: De la Riva Vino de Pasto is an accessible entry into the single-pago Jerez natural wine category.
Forlong's Pago del Humo vineyard in El Puerto de Santa Maria is certified organic by CAAE. The estate produces unfortified Palomino whites and traditional sherry from certified organic grapes.
Tip: The CAAE organic certification is confirmed on the Forlong producer website.
All vineyards at Bodegas Luis Perez are CAAE-certified organic. Luis Perez is a pioneer of organic viticulture in the Jerez Superior albariza zone and a recognized authority on Palomino Fino genetics and clonal selection.
Tip: Visit in September during harvest to see the organic albariza harvest process.
Ramiro Ibanez produces the UBE range of unfortified Palomino wines from named albariza pagos (Carrascal, Miraflores) with indigenous yeasts, no fining, no filtration and minimal sulfite additions. The wines sit clearly within the natural wine definition while maintaining exceptional terroir specificity.
Tip: The UBE Carrascal is the single-pago expression that most clearly shows the chalk-mineral-salinity of the Carrascal albariza terroir.
Rocio Ros and Alberto Orte use indigenous yeasts, extended maceration and minimal sulfite additions. Their unfortified Palomino whites are produced with no fining agents. The CAAE-certified organic vineyard in the Pago del Humo supplies both the fortified sherry range and the unfortified still wines.
Tip: The unfortified Forlong Palomino is an interesting expression of Palomino Fino as a still dry white wine outside the solera system.
The De la Riva project by Willy Perez and Ramiro Ibanez produces single-vineyard unfortified Palomino wines from named albariza parcels with indigenous yeast fermentation and no sulfites added at bottling. The wines are not certified but apply minimal-intervention winemaking throughout.
Tip: De la Riva Vino de Pasto is an accessible entry into the single-pago Jerez natural wine category.
Emilio Lustau documents that its oloroso, amontillado and palo cortado sherries use no animal-derived fining agents. The oxidatively-aged styles (oloroso and above) do not require gelatin, isinglass or egg white fining that is sometimes used in young table wines. The Lustau website confirms vegan-friendly production for the majority of its range.
Tip: The Lustau Almacenista range (single-bodega sherries) is explicitly documented as vegan-friendly on the producer website.
