La Parilla ‘El Pinto’

La Parilla ‘El Pinto’ comes from Palomino grapes, a variety typically used for Sherry. In this case, the grapes are vinified dry, with no fortification or oxidative aging. As a result, the wine is bright, fresh, and bone-dry. A lovely mid-palate richness balances its lean frame. Meanwhile, a subtle maritime note runs through the wine, which carries all the way to its crisp, saline finish.

In the vineyard, grapes are hand-harvested. Then, fermentation begins spontaneously in stainless steel, using only indigenous yeasts. To preserve delicate aromas, the temperature is kept low—around 8°C. Moreover, there’s no filtration or fining. Before bottling, the winemakers add only a small amount of sulfur to maintain purity.

La Parilla ‘El Pinto’ is part of the “Terroirs Project,” a collaboration between Les Caves de Pyrene and local growers. The goal is to make honest, terroir-driven wines using organic farming and minimal intervention in the cellar. Consequently, wines in the project are offered at accessible prices.

The grapes come from Hacienda La Parrilla, a 500-hectare estate in San José del Valle, 35 km southeast of Jerez. The estate lies in the scenic hills near the Sierra de Cádiz. It includes 17 hectares of vineyard, centuries-old olive trees, and pasture for free-roaming Iberico pigs. The Rebuelta González brothers own the estate. They converted a historic olive mill into a winery, located inside their family’s 1881 ranch house.