Amber in colour with complex, intense, saline aromas of hazelnuts and bitter almonds. Bone-dry and goes on...and on

The Palomino grapes are hand-harvested from 40 year old vines in late August. The must comes from lghtly pressed grapes and is fermented to dryness before fortification to 17% abv. The deliberately oxidised wine is then aged in the traditional solera system for an average of 5 years.

Grilled asparagus, baby artichokes, smoked fish, pork belly, mushroom risotto, beef consommé, chicken satay, pecorino.