Hand picking - grape drying on esparto grass mats (own baskets) in the sun, up to 100° Oechsle and low acidity - pressing - sulphurizing - to ensure protection against bacteria and oxidation - tartaric acid addition - bottling in 500 l barrels of American oak (Botas Jerezanas) - the barrels are not completely filled, i.e. around 50 Leave 100 l space for air - fermentation of the must - formation of the pile, a film of yeast, on the surface of the wine - it protects the wine from further contact with the air, whereby the yeasts settle first, but then, as they need air to survive, they rise up the barrel edges and form this yeast blanket - Sprite with 95% alcohol immediately after the start of fermentation - Cream: 18% alcohol - Flor yeasts die off - Storage in the añadas (special oak barrels) - Integration into the solera (hierarchical cyclical maturation process).

Allergy information: Contains sulfites