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3,000 years of history


Ancient times

The mythical land of Tartessos.

• The Phoenicians introduced the cultivation of vines in the region (Cádiz 1,000 B.C., Xera 700 B.C.).

• Wine-related activity continued by all cultures ever since: Greeks, Carthaginians, Romans...


The “Vinum Ceretiense”

Columela, the first great Agricultural Engineer (“De Re Rustica”) had a farm in “Ceret” (Roman for Jerez).

Wine has been exported from Jerez since ancient times.

Great popularity of the “Vinum Ceretiense” in Rome.


Year 711 – Battle of Guadalete.

Over 500 years of Islamic culture (800 years in other parts of Spain).

A flourishing period in our history.

The land of “sherish”

ŠeriŠ

Sherish, the Jerez of the moorish.


Cultivation of vineyards continued, for:

- production of raisins. - medicinal use of wine.- obtaining alcohol.

Wine consumption allowed in elite circles.

ŠeriŠ

al-cohol

The land of “sherish”


Same town, different names

Sherry = Jerez

SherrishSherryXera

VI C. (B.C.)

Ceret

II C. (B.C.)

Sherish

VIII C.

Xeres de la Frontera

XIII C.

Xerez

XVI C.

Jerez

today


Sherry Viticulture


••••ROTA

7,000 has. of vineyards, in 9 municipalities


••••ROTA

Main climatic factors

Mild winters (4ºC) and very hot summers (40ºC).

620 litres per m2 average annual rainfall.

Average 300 days of sunshine per year.

Two predominant winds: poniente (west), fresh and humid; and levante (east), warm and dry.


The “albariza” soil White soil (alba=white), made

from the sedimentation of marine diatoms.

Very chalky: high content of calcium carbonate, with 50% to 70% limestone.

Poor in both organic material (1.3% to 1.5%) and nitrogen.

Highly porous – helps retain moisture.


Authorised grape varieties

moscatelpalominopedro

ximénez


temperature (approx. 20ºC)

humidity (> 65%)

aeration...

… and alcoholic content

(<16º)

Flor yeasts require precise living conditions:

Flor – live inside the barrel


biological ageingthe flor protects the wine

from oxidation

at 15º alc.

the wine keeps the flor

The different levels of alcohol determinesthe future ageing of sherry inside the casks

traditional ageingwithout the flor, the wine is

exposed to oxidation

at 17º alc.

the wine loses the flor


The “Crianza”(ageing)


Exchange of elements through the layers of the wood (osmosis).

Annual ullage (evaporation) of 3 to 4% of total volume.

CH3-CH20H

H20

Most of the loss is water concentration.

vinificación crianza diversidad disfrute

The “bota”


solera

1st criadera

2nd criadera

a n

d a

n a

“saca”

Vintage

“rocío”

How does the solera work?


solera

1st criadera

2nd criadera

a n

d a

n a

Vintage

How old is this wine? What determines the average age of the wine?

3. frequency of the “saca”

1. number of scales

2. percentage of the

“saca”

The combination of these three factors (different for each wine)

determines the rotation (R) of the total stock of wine in the system and consequently, the average

age of the wine released:

Total stock in the system

Volume of “sacas” in a yearR=


The making of Sherry


Amontillado

Palo Cortado

17%

Production scheme for dry sherries

FinoManzanilla

Oloroso

Crianza (ageing)

palomino

Complete fermentation

flor

fortification

Vinification

15%

17%

Vintage

//

_/_/

/O/O

AoAo


Crianza (ageing)

Moscatel

PedroXiménez

Production scheme for sweet sherries

moscatelpedro ximénez(over ripe)

partial fermentation

Vinification

15%

“Cabeceos” (blends) – vinos generoso de licor

FinoManzanillaAmontilladoPalo CortadoOloroso

MCR

PX

Pale Cream

Medium

Cream


Ageing levels

4

industry average

technical limitations

Sherry age-reference is alwaysrelated to average ageing

12 15

Special categories

30+20+2

minimum legal ageing


Sherry with certified age:V.O.S. & V.O.R.S.

Certification system based on“sacas” of exceptionally old and rare(sacristía) wines.

Mainly applicable to Amontillado, Oloroso, Palo Cortado and Pedro Ximénez.

Three-tier qualification procedure:

1. Blind tasting.

2. Analytical parameters.

3. Shipping quota.


Analytically, concentration provoques an increase in:- alcoholic content- dry extract / ashes- components derived from barrel

extraction and reactions with the previous ones.

Organoleptically, big increase in: - complexity- concentration of aromas- colour- persistency

Sherry with certified age:V.O.S. & V.O.R.S.


Examples of some key parameters in VORS

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