Cayetano del Pino | Palo Cortado Solera | Jerez

Name: Cayetano del Pino | Palo Cortado Solera | Jerez
Brand: Cayetano del Pino
SKU: 846
Price: 26.9 EUR
Availability: InStock

26.90 €

Cayetano del Pino | Palo Cortado Solera | Jerez

26.90 €

Quantity :

Hurry! Only 6 Left in Stock!

From Cayetano del Pino, founded 1886 in Jerez's San Miguel district, this Palo Cortado uses free-run Palomino Fino grown on albariza soils of the Jerez Superior zone.

A spontaneous Palo Cortado: 2 years of biological ageing under flor and 16 years of oxidative, approximately 18 in total. Bone dry.

Wine Identification
The Cayetano del Pino Palo Cortado Solera is a generoso wine produced by the historic Spanish winery Cayetano del Pino, located in Jerez, Andalucía. This specific bottling is a non-vintage release, representing the traditional solera system used to blend wines of varying ages for consistency and complexity.

Origin and Winemaking
Grown on premium albariza soils in the Superior zone, specifically within the San Miguel neighborhood of Jerez, the grapes are Palomino Fino, and only the free-run juice (mosto de yema) is used. The winery’s heritage is significant; founded in 1886, Cayetano del Pino worked exclusively as an almacenista (stockholder) from 1935 to 2015, selling its wines to the major Jerez houses for eighty years before releasing bottlings under its own name.

The defining characteristic of this Palo Cortado is the spontaneous fall of the flor (yeast layer). Following approximately two years of biological aging under flor, the yeast dies off naturally, transitioning the wine into oxidative aging for roughly sixteen additional years. This results in a total maturation period of about eighteen years. The final product is a dry sherry.

Tasting Profile
As a Palo Cortado, this wine exhibits the dual nature typical of the style: the initial aromatic elegance associated with Fino or Manzanilla sherries, combined with the rich, complex body and oxidative depth characteristic of Oloroso. The long eighteen-year aging process contributes to a sophisticated palate, likely featuring notes of dried fruits, nuts, and herbs, balanced by the wine’s dry structure. The use of albariza soil imparts a distinct mineral freshness that grounds these oxidative notes.

Critical Reception
The wine has received strong acclaim from notable critics:
Guía Peñín: 94 points
The Wine Advocate (Parker): 93 points

Overall Character
This Cayetano del Pino Palo Cortado Solera is a refined expression of Jerez tradition. It combines the historical prestige of a long-standing storekeeper with a rigorous eighteen-year aging process. The spontaneous loss of flor creates a unique oxidative profile that stands out among generoso wines, offering a dry, complex experience rooted in the superior albariza terroir of San Miguel.

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Learn more about Cayetano del Pino

For eighty years this house did not bottle. On 19 November 1886, Cayetano del Pino — a young man from La Carlota, in Córdoba, who had started working in Jerez in 1883 — registered Cayetano del Pino & Cía. as a wine exporting company, with Alberto Romero and with Manuel de la Calzada, son of the banker Tomás de la Calzada.

On the death of Cayetano del Pino Balbontín, in 1935, the house stopped bottling and became an almacenista: it aged its old wines and sold them to the large bodegas of Jerez, which released them under their own labels. Its wines have appeared that way in Lustau's Almacenista range. Not until 2015, with the fourth generation, did it sell wine under its own name again.

In 1983 they bought the Plaza Silos premises, which had belonged to Pedro Domecq and were the bodega where Fino La Ina was aged. In September 2022 the winery passed to Grupo Mesgal Patrimonial, owned by Fulgencio Meseguer Galán. The house is one of the benchmarks for Palo Cortado, and it is almost all they make.

The Fino comes from albariza in the Balbaina pago, in Jerez Superior, one of the four first-rank pagos of the Marco. It ages under a veil of flor in the criaderas y solera system, in American oak butts, averaging nine years: well beyond the three to five of an ordinary fino.

The Palo Cortado is first-pressing Palomino on albariza of the Superior zone, in the San Miguel quarter of Jerez, and comes from a flor that fell of its own accord: two years of biological ageing and sixteen oxidative, some eighteen in all.

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