In Spain this grape goes by the name Palomino, where it is used for sherry production because of its low acidity and susceptibility to oxidation.
This wine is not that.
Phylloxera devastated many vineyards in the late 1800s, but the pest never made it to these islands, allowing for vineyards with un-grafted, unbroken growth going back to the 15th century! This allows for excellent expression of the unique terroir here.
Growing at 500m elevation on north facing slopes keeps temperatures manageable in this hot climate, as do cooling breezes from the ocean. These grapes develop power and expressiveness, while remaining fresh and clean. The wine opens on the nose with bold herbal aromas common from the palomino grape. On the palate it’s refreshing with juicy lime and green apple, which then shifts into crunchy white peach. The finish is crisp with you guessed it, volcanic minerality.