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It is produced in a hypothetical triangle in southern Spain, bounded between the cities of Jerez, Sanlucar De Barameda, and the port of Santa Maria. There, the climate is very warm Mediterranean with equally high sunshine rates.
In the winery, the techniques are such that the fruity character is minimized. Then, without exception, the conditions for the development of the fungus responsible for creating a film on the surface of the wine, the flor, are promoted.
Solera: For reasons of stylistic consistency, safety, practicality, and long-term life of the flor, the solera method is applied to sherry, where the wines age for a minimum of two years. It involves a series of barrels (criaderas) where the one with the youngest wine feeds the next with the immediately older one, and so on, until the last series called solera, which provides the wine for bottling. Finally, the wines are fortified with pure alcohol.
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