'El Pinto' is a collaboration between Les Caves de Pyrene and Hacienda La Parrilla. The idea behind this project is to create excellent value wines, from sustainably grown grapes, as naturally as possible, wines that will be identified with the characteristic of the area.

Here the Palomino grape (the grape traditionally used to make Sherry) is
vinified dry and is neither fortified nor oxidative. The wine is bright, fresh, bone-dry with a lovely richness mid-palate, the scent of the sea is present right through to its saline finish.

The vineyards are part of a 500-ha estate in the San Jose del Valle, inland, 35km southeast of Jerez, in beautiful countryside close to the Sierra de Cadiz. Made up of old olive trees, vineyards (17ha), pasture (where Iberico pigs roam free) and other crops. Owned by the Rebuelta González brothers they built the winery in an old olive mill, within their charming ranch house which dates from 1881.

The wine is part of 'Terroirs Project', a cooperation between local vignerons and Les Caves de Pyrene. The aim is to produce honest wines from plots farmed organically, with minimal intervention in the winery and coming out to the public at democratic prices.

Palomino (100%)

Palomino Fino is a white grape variety widely cultivated in Spain. It is the principal grape used in the production of sherry, a fortified wine from the Jerez region of Spain. It thrives in the albariza soil of Andalusia, producing a wine that is low in acidity and sugar, ideal for the unique sherry-making process. Its susceptibility to oxidation is a trait that is actually beneficial for sherry production as it leads to the desired unique flavors. Flor yeast is essential in this process, forming a layer on top of the wine that protects it from oxidation and imparts distinctive flavours. This aging under flor contributes to the dry, complex profile of sherries, distinguishing them from other wines.

Andalusia