Acquiring notes of almond and toasted bread along with saline and mineral undertones combined with the citrus, green apple, and nectarine fruitiness of the Palomino variety.

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 floor plays a crucial role in producing a wine with a unique and distinctive character

Ideal with Spanish acorn iberico jamon, matured cheeses, premium canned seafood like Cantabrian anchovies, or as an aperitif.