100% Palomino aged in American oak barrels under a layer of flor.
The process of making Fino starts with the must being fortified up to 15% alcohol, helping the flor yeast layer develop. This natural layer of yeast will slowly grow until it covers the whole surface of the wine; thus avoiding the wine having contact with the air during its aging and therefore preventing oxidation. This provides some very special characteristics to the sherry, among them its pale color. The flor is formed from a very particular yeast that throughout the centuries has evolved to survive due to the oxygen and nutrients in the wine.
The biological aging of the Fino wine ages for four years in the oak barrels through the solera method.