The people who make Lustau
Sherry making is an artisanal process that relies on the skill and knowledge of cellar masters (capataces) and winemakers. They direct and coordinate with their team, from the vineyards through vinification and winemaking, to ageing.
Sergio Martínez, Lustau's capataz, is also responsible for maintaining the identity of Lustau's sherries. For more than 15 years Sergio has walked along the andanas (rows of casks) on his daily rounds with chalk and venencia (the long-shafted sampling tool) in hand. He knows every criadera (row) in every solera and, drawing on years of training and experience, makes the decisions that will influence Lustau sherries in the short term and for decades to come.
Since taking over as Cellar Master in 2016, Sergio has been recognised
Seven times as the Best Fortified Winemaker by the International Wine Challenge.
In 1990, Fernando Pérez joined Lustau as Master Blender and Quality Control Director, responsible for vermouths and brandies, overseeing the entire production process from distillation to final product. Fernando has been particularly responsible for the success of Lustau's range of sherry wine-based vermouths.
