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Produced according to the traditional methods. The ageing method used for all Sherries is known as the Solera system which consists of a continuous blending of young Sherries with older ones resulting in a Sherry of consistent quality. Soil zone Albariza Balbaina District, Jerez Superior. Press Free run juice. Fermentation Controlled fermentation using the natural yeast on the grape. The must is then fortified to 15.5% alc.vol. using grape alcohol. Matured in solera in casks of American oak in the Sherry town of Sanlucar de Barrameda. The maturation is first partially 'biological' i.e. under a thin veil of yeast or flor and partially oxidative, followed by a completely 'oxidative' process which begins as the yeast dies off due to lack of nutrients available in the Sherry. Then follows several decades of ageing in cask. A very old dry fortified wine of Denomination of Origin, 'Jerez Xeres Sherry'. Colour Dark amber Aroma Intensely rich pervading nutty aroma. Taste Dry, very nutty, full bodied. Serve at room temperature as an aperitif or dry after dinner drink.
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