Equipo Navazos, is a small but influential sherry collective that seeks out old vineyards and rare casks in the Jerez-Sanlúcar region to release limited-edition wines. Vintage comes from vines in Pago Miraflores La Baja, a single-vineyard site on albariza soils near the Atlantic coast.

Cádiz — where the Atlantic meets ancient vineyards, defines one of Spain’s most distinctive wine-producing regions. The province sits at the heart of the historic Sherry Triangle, formed by Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María — the core of fortified-wine tradition that gave the world Sherry and Manzanilla.

The region’s vines thrive on “albariza” soils — pale, chalk-rich earth that retains moisture under hot Mediterranean summers and combines with cooling coastal breezes to nurture the authorised Sherry grapes Palomino Fino, Pedro Ximénez and Moscatel de Alexandria.

Though best known for fortified wines, Cádiz also produces lighter table wines under the broader regional designation Cádiz VdlT, with reds, whites and even aromatic Moscatel wines from coastal and inland districts.

Palomino is a white grape variety most famously associated with the production of Sherry in southern Spain. Thought to originate in Andalucía, it is named after Fernán Yáñez Palomino, a 13th-century Spanish knight. Palomino is well adapted to the hot, dry climate of the Jerez region and is valued for its ability to produce neutral base wines that are ideal for fortification and maturation under flor.

Viticulturally, Palomino is vigorous and high-yielding, producing large bunches of thin-skinned berries. It is drought tolerant and thrives on the region’s distinctive albariza soils – porous, chalky, limestone-rich soils that retain moisture and reflect sunlight, helping grapes to ripen consistently in the intense Andalusian heat. However, in other soil types the grape can produce rather bland and dilute wines.

Outside Spain, Palomino is also grown in Portugal (where it is known as Listan), South Africa (often labelled Palomino or Fransdruif), Australia and California – though many of these plantings are declining.

In terms of style, Palomino is best known as the base for Fino and Manzanilla Sherries, where its subtle, neutral character allows the influence of flor ageing to shine, giving flavours of bread dough, almonds and sea salt. When made in a dry, unfortified style, it tends to produce light-bodied wines with soft acidity and delicate notes of lemon, apple and saline minerality.