Palomino is behind some remarkably different wines. In Sanlúcar de Barrameda, it becomes pale, dry Manzanilla aged beneath a layer of yeast. With exposure to oxygen, it develops into darker, fuller Oloroso. Amontillado goes through both types of ageing. The grape is the starting point, but what happens in the cellar makes a substantial difference. [...]
More
-
Barbadillo and Fernando de Castilla: the dry side of Sherry
-
EnvÃnate – the past and future of Spanish wine
ENVINATEThe Past and Future of Spanish Wine Welcome to EnvÃnate (aka wine-yourself). A project of four friends who met while studying oenology at the University of Miguel Hernández in Alicante. They focus on exploring the ancient, Atlantic-influenced terroirs of Ribeira Sacra, The Canary Islands and Almansa. Their philosophy is simple: let each parcel fully express itself through [...] More