Barro is a soil type described by Tom Stevenson (2011) as ‘a similar soil to albariza but brown in colour, sandier, and with less diatomaceous content. While Palomino grapes are grown [in the sherry region of Spain] on albariza soil, barro is reserved for Pedro Ximénez grapes.’

Bibliography

Tom Stevenson (2011) The Sotheby’s Wine Encyclopedia 5th Edition by Tom Stevenson (Dorling Kindersley, 2011), p.17-19.