Sherry is one of Spain’s oenological treasures and a global benchmark for its uniqueness and quality. These fortified wines, which are in a class of their own, are the result of centuries of tradition, a favourable climate and a production process that combines art and science.
If you’ve ever wondered how Sherry is made, from grape to bottle, in this article we’ll explain everything you need to know in a clear and simple way.
You will learn about the stages of the production process and the unique characteristics that make these wines such a special experience.
What makes Sherry unique?
Sherry wines are renowned for their diversity and complexity. Their uniqueness stems from three main factors:
- The grapes: Native varieties, particularly Palomino, Pedro Ximénez and Moscatel, form the basis of these wines.
- The climate: The ‘Marco de Jerez’, located in south-west Andalusia, combines warm summers, mild winters and the influence of the Levante and Poniente winds.
- The criaderas and soleras system: This method of continuous ageing gives the wine its unique characteristics.
The process of making Sherry
Step 1: Growing the vine
The process begins in the vineyards of the Marco de Jerez region, which are characterised by their albariza soil—a white, calcium-rich earth that retains moisture and imparts minerality to the wine. The main grape varieties are:
- Palomino: Used to produce most dry wines, such as Fino, Manzanilla, Amontillado and Oloroso.
- Pedro Ximénez (PX): Used for sweet wines, with its characteristic aromatic intensity.
- Muscat: Also used for sweet wines, contributing floral and citrus notes.
The grape harvest, which usually takes place between August and September, marks the start of the process. The grapes are picked by hand to ensure their quality.
Step 2: Pressing and extracting the must
After the harvest, the grapes are taken to the winery, where they are pressed to extract the must (grape juice). This must is classified into three main categories:
- Free-run juice: The highest-quality juice, obtained from the first pressing.
- Press juice: A more concentrated juice, obtained from subsequent pressings.
- Residual juice: Less commonly used in high-quality wines.
The must is left to settle to remove impurities before proceeding to fermentation.
Step 3: Alcoholic fermentation
At this stage, the must is transformed into young wine thanks to the action of the natural yeasts present in the grapes. Fermentation takes place in large stainless steel tanks, where the yeasts convert the sugars into alcohol and carbon dioxide. The result is a dry base wine with an alcohol content of between 11% and 12%.
Step 4: Classification and header
Once the base wine has been obtained, it is classified according to its characteristics and potential in order to determine the type of Sherry to be produced. This is where fortification takes place, a process in which wine alcohol is added to the base wine to achieve the desired alcohol content:
- Fino and Manzanilla: Fortified to an alcohol content of 15%, allowing the flor yeast layer to develop.
- Oloroso: Fortified to 17%, preventing the formation of the flor yeast layer and promoting oxidation.
Step 5: Biological aging and oxidative aging
Ageing is what gives Sherry its unique characteristics. Depending on the type of wine, two ageing methods are used:
Biological ageing
This process takes place beneath the flor, a layer of yeast that protects the wine from contact with the air. It is typical of dry wines such as Fino and Manzanilla.
- Flavour: Fresh and dry, with hints of salt and almond.
- Example: A Fino aged under a flor yeast layer for 3–5 years.
Oxidative aging
Here, the wine comes into contact with oxygen, which gives it intensity and complexity. This is the method used for wines such as Oloroso, Palo Cortado and Pedro Ximénez.
- Flavour: More robust, with notes of nuts, spices and wood.
Step 6: Criaderas and soleras system
This method is one of the hallmarks of Sherry. It involves a system of barrels stacked on different levels:
- Solera: The bottom layer, which contains the oldest wine and is bottled for sale.
- Criaderas: The upper layers, which gradually replenish the solera.
When the wine is bottled, a small amount is drawn from the solera, which is then replenished with wine from the higher criaderas, ensuring consistency and quality.
Step 7: Bottled
Finally, the aged wine is filtered and bottled, ready to be enjoyed. Each bottle bears the quality seal of the Jerez-Xérès-Sherry Designation of Origin, which guarantees its authenticity.
Types of Sherry and their characteristics
Dried
Fine y Manzanilla
Light and briny, perfect with seafood and Iberian ham.
Amontillado
Well-balanced, ideal with white meats and mature cheeses.
Oloroso
Full-bodied, pairs well with stews and red meat.
Palo Cortado
Elegant, with notes of nuts and spices.
Sweet
Pedro Ximénez
Rich and sweet, perfect with desserts or blue cheese.
Moscatel
Aromatic, with floral and citrus notes.
The magic behind every glass of Sherry
The process of making Sherry is a blend of tradition, care and patience. From the albariza vineyards to the soleras in the cellars, every stage contributes to creating a unique product of exceptional quality.
Whether it’s a refreshing Fino or a sweet Pedro Ximénez, every Sherry tells a story that you can savour in every glass.
At Dominio de las Ánimas, we invite you to discover the richness of Sherry through our experiences and tastings. Immerse yourself in the art of this fortified wine and experience a tradition that spans generations!