Palomino Wines

Palomino typically shows flavours of apple, pear, lemon and soft stone fruit with notes of almond, chamomile and gentle salinity. It has low to moderate acidity and a smooth texture, giving it a subtle and understated profile. In Sherry, Palomino develops complex nutty, savoury and oxidative notes.

Palomino is primarily grown in southern Spain, especially in Andalusia in the Jerez region. It thrives in the region’s warm climate and chalky albariza soils. Smaller plantings also exist in the Canary Islands, South Africa and California.

Yes. Palomino is the dominant grape used to produce Sherry, including Fino, Manzanilla, Amontillado and Oloroso. Its neutral flavour profile makes it ideal for biological and oxidative ageing, allowing the unique Sherry styles to develop their distinctive character.

Dry Palomino table wines pair well with seafood, salads, grilled vegetables and light Mediterranean dishes. Fino and Manzanilla Sherry pair beautifully with olives, almonds, prawns and tapas. Richer Sherry styles such as Amontillado and Oloroso work well with roasted meats, mushrooms and aged cheese.

Palomino is used to produce light dry table wines, biologically aged Sherries such as Fino and Manzanilla, and oxidatively aged styles including Amontillado and Oloroso. It is also used for Palo Cortado and blends in fortified wines. Its versatility is central to the identity of Sherry.