Pálido translates to “pale” and is the name for the Fino-style wine, which is fermented with native yeasts in vat, transferred to old amphora and then to a solera where the wine spends an average of 5 years of aging under flor. It is bottled en rama, meaning without harsh filtration or stabilization. This is a fresh, yeasty, salty, wine and best enjoyed with cured olives, Marcona Almonds, salumi and fresh & canned seafoods.
Varieties: 60% Aríz, 20% P. Ximenez, 20% Palomino
Location: Andalucia in the Sierra Morena mountain range