Almost no fino has an address. Most are blended from Palomino grown wherever it happened to grow, but Inocente comes from a single vineyard: Macharnudo Alto, a high chalk plateau above Jerez long considered one of the great sites in all of Spain. Valdespino ferments it in old oak casks, which virtually nobody does anymore, then ages it under a living blanket of flor yeast in solera. What emerges is bone dry, and that dryness is the entire point. Green almond, sourdough, olive brine, a gust of sea air, and a finish that simply refuses to quit. Treat it like the serious white wine it is: pour it cold into a proper glass, put food next to it, and once it is open keep it in the fridge and finish it within a few days.