D.O. Jerez (Xerez):

The permitted varietals are the white palomino fino (list�n), palomino de jerez and Pedro Xim�nez.

Of the wines which are produced under the D.O. Jerez, fino (dry sherry) is the most representative. It is pale straw coloured, with a delicate crisp aroma (nutty), a bitter taste (a hint of almond), dry and light on the palate and persistent.

Sherry is aged by an traditional biological system in which the natural yeast of the Palomino grape forms a veil of growing yeast or "flor" that isolates the wine from the air and uses the system called �criaderas y solera or a�adas�, which takes at least three years.

Alcohol content varies between 15�5 and 17% vol. It is ideal served cold, as an aperitif.


Xerez Brandy:

Most of the brandy made in Spain comes from Jerez(Xerez). Evidence of production dates back to the end of the 16th century, although it is not until the end of the last century, after significant improvements in the way it was made, that it was to become famous in the European market.

The basis of the process is the white grape variety known as airen and it is used to produce a highly acid wine which is then distilled to obtain a wine spirit with 65� alcohol content. This is the point when ageing begins, during which time the alcohol content of the resulting spirit begins to fall and it starts to take on the colour and nose of the tannins in the wooden barrels.

The label carries the name �solera� on brandies with a minimum ageing of six months, �solera reserva� on those with one year�s ageing and �solera gran reserva� for those which have been aged for more than three years.

Top of this page