De la Riva : Macharnudo San Cayetano 2025

Characteristics and tasting tips for the Macharnudo San Cayetano 2025 from De la Riva

Tasting

This wine stands out for its exceptional finesse and elegance. The palate is particularly delicate and precise, with a very pronounced saline backbone.

Food and wine pairings
This cuvée is a wonderful match for seafood and fish, whether raw, as in sushi, or cooked. It also pairs very well with white meats, fine charcuterie and richer dishes such as wagyu beef.

Serving and cellaring
Although the Macharnudo San Cayetano 2025 is already very approachable in its youth, it has great ageing potential and will develop beautifully in the cellar for many years to come.

The pure expression and balance of a Spanish wine from Andalusia

The estate
Located in Jerez de la Frontera in Andalusia, the De la Riva bodega is a fascinating winemaking project. While the estate's history dates back to the 19th century, its current structure was established in 2017. The winemakers Willy Pérez and Ramiro Ibáñez, its current owners, revived this historic brand to showcase the local terroirs. Their philosophy is based on artisanal production. They aim to reconnect prestigious vineyards with high-quality wines while reviving forgotten traditional methods.

The vineyard
The grapes for this Spanish wine come from the San Cayetano plot in the renowned Macharnudo pago. In 2022, this historic site, whose origins date back to 1269, was ranked among the ten most important vineyards in the world. The vines were planted in 1988 and pruned using the traditional Vara y Pulgar method. They cover 3.35 hectares. They thrive on albarizas de barajuelas soils, a very pure, chalky earth formed from the fossils of microscopic algae. The Atlantic climate brings an average temperature of 17°C, 600 litres of annual rainfall, 72% humidity and generous sunshine exceeding 3,000 hours a year.

The vintage
2025 was a particularly demanding year for the vines, as a severe mildew attack significantly reduced yields. However, the surviving bunches were able to draw on all the vines' energy, resulting in remarkable concentration.

Winemaking and ageing
The Macharnudo San Cayetano 2025 was harvested by hand on 15 August 2025, with meticulous sorting into small crates. In the cellar, fermentation began spontaneously with indigenous yeasts in 615-litre barrels, without any temperature control. The wine was then aged biologically under a veil of flor for a full year before being bottled on 3 July 2026.

Grape variety
100% Palomino Fino