Viejo C.P. Palo Cortado V.O.S.

The winemaking process begins with the manual harvest of Palomino Fino grapes from the Pago Macharnudo Alto. Uniquely, the free-run must undergoes primary fermentation in seasoned 500-liter American oak butts. The wine initially ages biologically under a veil of flor yeast, sharing its early stages with the Fino Inocente solera. Winemakers monitor the casks closely to identify specific barrels where the flor naturally thins while retaining immense elegance. These selected casks are fortified to 18% ABV to halt yeast activity and are redirected into the Viejo C.P. oxidative solera system, consisting of one solera and four criaderas, where it matures for an average of over 20 years.