Porfia Tinto

Porfía Tinto is a still red from Tintilla de Rota grown on albariza soils in Jerez’s Pago Carrascal. The grape is naturally expressive yet demanding, so the fruit is hand-picked, fully destemmed and fermented in stainless steel, then gently pressed in a manual vertical press. It rests about seven months in large, seasoned barrels, where a delicate veil of flor appears—unusual for a red—and brings a subtle savory, saline note.

Expect black cherry and blackberry with hints of dried Mediterranean herbs. The palate is fresh and precise: fine tannins, lively acidity and a chalky, mouthwatering finish that speaks of albariza. If you’re curious about the non-fortified wines of the Jerez area, this is a characterful, clear-cut example of what the region can offer beyond Sherry.

Serve slightly cool. It’s excellent with pan-roasted quail in thyme butter, and also shines alongside simple tapas.