Unfortified Wines of Andalusia

Before sherry became what we know today, palomino fino and a variety of local varietals were used to make dry, unfortified white wines that the locals consumed regularly.  The rest of the world market was more interested in biologically aged and sweet sherry, so the more suitable palomino fino was planted widely throughout the sherry triangle.

Today a few winemakers are revisiting the traditions and heritage of Jerez by revitalizing and recuperating native varietals and making unfortified wines from distinctive albariza soils.  In styles not seen since the 19^thcentury, single vintage, unfortified, biologically and oxidatively aged wines under flor are experiencing a renaissance.