Palomino Fino Grape
The Mineral Soul of Albariza
"The variety that translates the white earth of Jerez into wines of piercing elegance, marine savoriness and great aging capacity."
Purity, History and Andalusian Terroir
Palomino Fino (also known as Listán) is a white variety with late budding, large clusters and thin skin, low natural acidity and a very neutral character, which makes it a canvas for expressing the soil where it grows. It is the base grape of the wines of Jerez.
In the Marco de Jerez, Palomino Fino grows on albariza, a white calcareous soil, rich in lime, that holds the moisture of winter rains and gives it back during the summer. Pagos such as Macharnudo, Carrascal or Balbaina, certified by the Jerez-Xérès-Sherry Regulatory Council, are among its best terroirs.
Although it is mostly associated with fortified wines, Palomino Fino today also gives vinos de pasto: still, unfortified whites that express the identity of the plot. At La Cava Shop we also gather examples from outside Jerez, such as a South African Palomino.
Styles and Wines in the Collection
1. Palomino Whites (Vinos de Pasto)
Still, unfortified whites: pale yellow, with notes of green apple, chalk and chamomile, and a tasty, saline palate. In the collection: the Palomino Barrel Fermented 2024 and the Holism Palomino from South Africa.
2. Biological Aging (Manzanilla and Fino)
They are fortified to about 15% vol. and age under flor, a layer of yeast that protects the wine from oxidation. They give notes of bread dough, yeast and almond. In the collection: the Manzanilla La Especial 2016.
3. Oxidative and Mixed Aging (Amontillado, Oloroso and Palo Cortado)
They go through the criaderas and soleras system and gain amber and mahogany tones, with aromas of toasted hazelnut, fine wood, leather and toffee. In the collection, from Valdespino: the Tío Diego Amontillado, the Coliseo VORS Amontillado, the Don Gonzalo VOS Oloroso, the Cardenal VORS Palo Cortado and the Viejo C.P. VOS Palo Cortado. The VOS and VORS acronyms indicate wines with an average age of over 20 and 30 years, respectively.
Food and Pairing
- Japanese Cuisine and Umami: vinos de pasto and Manzanilla go with nigiri of oily fish, sashimi, tempura and dashi broths, thanks to their dry, saline profile.
- Seafood, Salted Fish and Preserves: oysters, clams, tuna mojama and salt-cured fish.
- Difficult Ingredients: biological aging gets along well with artichokes, asparagus and dishes with vinaigrette.
- Aged Cheeses and Stews: Amontillado and Oloroso accompany old sheep's cheeses, oxtail and game.
Find the Best Palomino Fino Wines in Mexico
Stored in climate-controlled cellars, with protected shipping across Mexico, free from $1,499 MXN, and 90 days for free returns.
See Manzanilla La EspecialFrequently Asked Questions (FAQ)
At what temperature should a Palomino Fino wine be served?
It depends on the style: between 8 °C and 10 °C for still whites (vinos de pasto), between 6 °C and 8 °C for biologically aged wines (Fino and Manzanilla) and between 12 °C and 14 °C for oxidative fortified wines such as Amontillado, Oloroso and Palo Cortado.
What does albariza soil bring to the Palomino Fino grape?
Albariza is a white calcareous soil, rich in lime, that holds the moisture of winter rains and gives it back in summer. It brings freshness, a chalky texture and saline notes to the wines.
What is the difference between a vino de pasto and a Fino?
A vino de pasto is a still white, not fortified. Fino is fortified to about 15% vol. and ages under flor, which gives it notes of bread dough and almond and a drier, more saline character.
Can I buy Palomino Fino wines with shipping across Mexico?
Yes. At La Cava Shop we ship with protective packaging across Mexico, with free shipping from $1,499 MXN and 90 days for free returns.