The La Riva Fino is sourced from the 3.5ha palomino vineyard La Campanilla,
situated 10km from the sea in the pago de Balbaína Alta. Grapes are hand-harvested in
mid-September, fermented in steel tank on the lees and then biologically aged under flor
for an average of 10 years in a traditional solera system. A once-annual saca typically
yields about 1500 bottles with a natural alcohol level of 15%. The resulting wine is straw
yellow, with an intense saline and chalky nose. The palate is saline and concentrated, yet
still elegant and agile, with a lingering nutty finish. A perfect accompaniment to jamon,
olives, Marcona almonds, and oysters on the half-shell.