Jerez DO

"Flor" Yeast and the Legendary Solera System

The secret of the Jerez region lies in its chalky, white Albariza soil and unique aging process. Dry Fino and Manzanilla wines (made from the Palomino grape) are aged under a natural layer of yeast called flor. This protects the wine from oxidation and imparts distinctive notes of almonds, chamomile, and salty sea air. Meanwhile, Oloroso or Amontillado styles age oxidatively, developing deep aromas of toasted nuts and caramel. All of this Spanish wine is aged using the Solera system—continuously blending old vintages with new ones to ensure perfect consistency in quality.

Incredible Gastronomic Versatility

Different Sherry styles suit different foods. A chilled, dry Fino is the perfect wine for snacks (tapas), especially green olives, cured Ibérico ham, and fresh seafood. Oxidative Oloroso can easily stand up to rich meat stews, while the viscous, black Pedro Ximénez is a fantastic dessert in itself, poured straight over vanilla ice cream.

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Is all Sherry wine sweet?
This is one of the biggest misconceptions! The vast majority of high-quality Sherry wines (Fino, Manzanilla, Oloroso, Palo Cortado) are completely dry. Only Pedro Ximénez, Moscatel, and specific blends (like Cream Sherry) are sweet.

How long can an open bottle be kept?
Biologically aged dry wines (Fino, Manzanilla) should be kept in the fridge and consumed within 1–2 weeks of opening. Oxidatively aged (Oloroso) or sweet (PX) wines can easily last a month or more after opening.

At what temperature should it be served?
Serve dry Fino and Manzanilla well-chilled (7–9 °C). Amontillado and Oloroso at around 12–14 °C. The sweet PX is best served slightly chilled (10–12 °C).