The Palomino here comes entirely from Fernando’s cherished parcel of old vines in La Charanga. The grapes were harvested and dried under the shade of the vines for several weeks using the ‘asoleo’ technique to increase ripeness, before being pressed directly and aged for seven months on the lees before disgorgement. The result is a complex, powerful sparkling wine that pairs ripe stone fruits, chalky minerals and bitter almonds to beautiful effect.