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If you travel down to this part of southern Spain, you’ll encounter the vineyards on chalky albariza soils that are such a distinctive feature of the landscape here. Despite high summer temperatures the chalk stores water deep underground, forcing the vines to send roots deep into the earth. This arduous toil means they produce a smaller harvest but the fruit is concentrated, with a high mineral content. Here, Palomino grapes are normally used to make crisp fino but respected winemaker Montse Molina knows that Palomino will produce a wonderfully refreshing table wine. She harvested at night to lock in freshness, and only used free run juice to get maximum pure fruit flavour. Chill down and enjoy this lemony white on its own or with seafood.