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.