Hand picking - grape drying on esparto grass mats (own baskets) in the sun until 100° Oechsle and low acidity is reached - pressing - sulphurizing - tartaric acid addition - bottling in 500 l barrels of American oak (Botas Jerezanas) - the barrels are not completely filled, i.e. around 50-100 l of space is left for the air - very stormy fermentation - formation of the pile, a film of kahm 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 at the edges of the barrel and form this yeast blanket - classification of wines by the cellar master - Fino: bright, light, delicate - Stripping the wine from the lees - Spriting with 95% alcohol - Fino: 15.5% alcohol - Yeasts continue to thrive, acetic acid bacteria die off - Storage in the añadas (special oak barrels) - Fino: Up to a year, further classified to determine the final style - Integration into the (fino-) Solera (hierarchical -cyclic ripening process) - Fino: Under the yeast cover, pile, which must be constantly maintained, otherwise it dies, undergoes a biological-chemical development, so that acetaldehyde is produced, which smells like green apples.

Allergy information: Contains sulfites