Experience the complexity and balance of Sotovelo Palomino. Notes of almond and toasted bread combine with a refreshing citrus and green apple fruitiness. Its low sugar content and dry finish make it a perfect pairing with Spanish acorn iberico jamon, matured cheeses, or seafood such as Cantabrian anchovies. Just like a Fino Sherry this is a delicious Aperitif.

Vineyard and Winery

The vineyards, located in Pago Balbaina in El Puerto de Santa Maria, Jerez are planted on Albariza soils (white limestone, from fossilised marine algae and diatoms in the Paleogene period), they are dry farmed and in the process of organic conversion . Rich in calcium carbonate, this chalky-looking soil appears white in summer. Its unique properties allow it to soak up rainfall like a sponge during the rainy season and absorb immense quantities of water. Later the upper levels of soil bake hard under the heat of the summer, thus creating an impermeable crust, preventing the evaporation by sunlight, and slowly releasing moisture to the vines during the growing season.Pago Balbaina.

During the 8 months evolution process, a veil of yeast known as "flor" naturally forms on the surface of the wine, kept in large wooden barrels (700L). The flor plays a crucial role in producing a wine with a unique and distinctive character: The wine acquires notes of almond, toasted bread, along with saline and mineral undertones from the limestone albariza soils, combined with citrus and green apple notes typical of the Palomino variety. The flor yeast converts the glycerol (a naturally occurring compound that contributes to the wine’s viscous body, and the sweetness perception), helping the wine keep a moderate alcohol content (12%) and maintaining a sense of freshness and dryness on the palate thanks to its low sugar content (<1g/L). The veil of flor on the wine's surface also acts as a protective barrier against oxidation preserving the fresh flavours and aromas