History Muchada-Léclapart
Born in Cadix, Alejandro Muchada studied architecture. But in 2011, he set on a journey with his backpack and landed in Champagne when the harvest was on. At that moment, he did not know anything about winemaking or biodynamics, but meeting David Léclapart, the Champagne wizard, would change everything: he gave Alejandro the wine-bug. Once Alejandro was back in his home in Sanlucar de Barrameda, near Jerez, he set out to produce sparkling wines from Palomino, with some friends. True, the calcareous soils of albariza do have a connection with the Champagne soils, but when David came to visit him, he noticed the influence of the Atlantic ocean on this particular terroir, and the two friends decided to focus on still white wines instead. Their first vintage was 2016, made out of carefully chosen parcels, biodynamically and without sulphur (although they don't like or use the term natural wine, often associated with faulty wines). They made their breakthrough with the 2017 and above all, the 2018 vintage. Their wines show an impressive purity, in an Atlantic style with a huge complexity in the glass.