Sherry is a classic fortified wine, which is produced in Spain, in the Andalusia region, in the area of sherry. The first mention of this fault dates back to the time of the Phoenician state 3000 BC. e.
Sherry got his name from the name of the Spanish city of Sheres de la-Fronter, located in Andalusia. This city became the capital of the region in which the wine of the same name is produced. The main grape variety Palomino grows here on dazzling white chalk soil (“albariza”), which gives it subtlety and pure taste.
Sandeman launched the first sherry under its own brand in 1809.
There are only three grapes of grapes, from which sherry can be made: Palomino, Pedro Jimenez and Mosquito. The duration of the harvest period is about three weeks. Traditionally, the day began harvesting – September 8. However, today the exact date is determined depending on the maturity of grapes.
The sherry preparation system is called the “Solera” and its essence is that when the small amount of young wine is added to the barrels with the old and aged wine, it acquires the qualities of the latter. After alcohol, as a result of which the content of alcohol in a sherry rises to 15%, it matures for three to four years in wooden barrels with a capacity of 500 liters placed by tiers in the form of a pyramid. In the technology for the production of sherry, barrels with wine do not add as a result of which, on the surface of the wine, the captured sherry yeast “Flor” develop. With depletion of nutrients, the yeast dies and plunge to the bottom of the barrel. After that, part of the wine from the barrels of the upper tier, where the young wine is located, shimmers into lower barrels, and from the lowest tier of barrels, which is called, like the entire Sleler system, part of the wine is taken for fluiding, but not more than one third of the volume. Before the sinking sherry, a small amount of alcohol is added to the bottles to ensure that its content is 17%.