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 - fat, heavy, dark - Stripping the wine from the lees - Spriting with 95% alcohol -18% alcohol - Flor yeasts die off - Storage in the añadas (special oak barrels) - Between two and ten years, further classified to determine the final style - Integration into the (Oloroso-) Solera (hierarchical-cyclical maturation process) - Power under the strong influence of air and without the flor yeasts, a physico-chemical development takes place, which causes the color to darken and typical ageing aromas such as caramel, nuts and oak are produced.

Allergy information: Contains sulfites