The world-famous wine owes its name to the Andalusian city of Jerez, which eventually became "Sherry" in English. The grapes grow on white chalky soils, called "albarizas," in a triangle between the cities of Jerez de la Frontera, Puerto de Santa Maria, and Sanlúcar de Barrameda. After pressing and fermentation in modern stainless steel tanks, and the addition of wine alcohol, the traditional aging of the wines begins in 600-liter wooden barrels, called "butts."

These barrels are only two-thirds full, which quickly forms a protective layer of yeast, called "flor," on the wine. This flor protects the young wine from oxidation and is crucial for the development of the characteristic sherry aromas. During storage according to the "Solera system," the barrels are continuously refilled with wine from younger vintages after about one-third of the wine below the protective yeast layer has been drawn off.

In this way, the best wines pass through many rows of barrels for several years. At the same time, the constant blending of old and younger wines creates a consistently uniform end product that preserves the characteristic aromas and high quality of the sherry.

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