Willy Pérez is crafting this cuvée using Palomino grapes from a vineyard located in Pago Carrascal, in Sanlucar de Barrameda, quite close to the Atlantic Ocean. 80% of the grapes ferment in stainless steel tanks, and the remaining 20% are left in the sun (asoleo) to then ferment in sherry butts. Once fermentation is finished, everything gets blended and it ages on its lees for 6 months. 
 
Not your typical Palomino because it's fattier, richer, and with more depth of fruit than the ones crafted by his neighbors.  Who said Palomino is boring?