Fino Páez Morilla

What it pairs with

• Jamón ibérico and Manchego
  Classic Spanish aperitivo combination naturally matched by dry Fino.
• Fried fish from the Cádiz coast
  Light acidity and low body complement fried coastal fish without competing.
• Aceitunas aliñadas (seasoned olives)
  The wine's brine character is echoed by marinated Andalusian olives.

How to serve Fino Páez Morilla

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
4. Pair with. Jamón ibérico and Manchego, Fried fish from the Cádiz coast, Aceitunas aliñadas (seasoned olives). Match the wine's structure to the dish's fat and salt.

History

Bodegas Páez Morilla was founded in 1870 and has maintained traditional Fino and Pedro Ximénez production from old soleras in the Jerez historic centre. The family bodega operates on a small scale typical of almacenista houses, contributing aged wines to the regional network.

1. 1890 — Fino Páez Morilla established in the family bodega's commercial range

Facts

Producer

Bodegas Páez Morilla

Grapes

Palomino Fino

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts; biological ageing under flor in the traditional Páez Morilla solera; average 4-5 years

ABV

15.0%

Price

€10-16 at retail

Drinking window

0-2 from bottling

First vintage

1890

Frequently asked about Fino Páez Morilla

Tags