Bodegas de la Riva
The De La Riva Collection is a limited series of wines under the revived historic sherry brand Manuel Antonio de la Riva. This project was spearheaded by Willy Pérez (Bodegas Luis Pérez in Jerez) and Ramiro Ibáñez (Bodegas Cota 45, Sanlúcar), both deeply focused on exploring traditional Andalusian wines. Willy and Ramiro are widely regarded as two of the most innovative and influential winemakers in the Jerez region.
De La Riva delves into some of the most fascinating and forward-thinking aspects of Sherry and other classic Andalusian wine styles. A standout feature is their homage to history, evident in their Fino and Manzanilla wines. Consistent with the approach at Luis Pérez, these wines often forego fortification, relying solely on alcohol naturally developed during spontaneous fermentation—a style known as vinos de pasto.
Bodegas de la Riva is dedicated to reviving the vineyard-focused traditions of Jerez. Rooted in the historic Pago Macharnudo, their wines reflect a strong commitment to expressing terroir, emphasizing traditional methods that prioritize the nuances of place over stylistic standardization.
Jerez-Xérès-Sherry, Spain
Sherry, one of the world’s most distinctive wines, is produced exclusively in Jerez, a triangle of land defined by Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. This area benefits from a warm Mediterranean climate, ideal for cultivating Palomino, Pedro Ximénez, and Moscatel. With over 3,000 years of winemaking history, Sherry has been the drink of choice for notable figures such as Columbus, Magellan, and Alexander Fleming.
Historically, Jerez was characterized by its pagos—distinct parcels sharing similar characteristics. However, the rise of industrialization in the 20th century shifted the focus to house styles, diminishing the identity of these historic sites. Today, Jerez stands on the brink of renewal, with a new generation of winemakers revitalizing its storied history through terroir-driven practices, unfortified wines, and the use of a process called asoleo, in which grapes are left in the sun to naturally increase their alcohol potential.
