history denominations viticulture wine- ageing diversity enjoy making

The making of Sherry history denominations viticulture wine- ageing diversity enjoy making Producing Sherry involves... nature tradition technology history denominations viticulture wine- ageing diversity enjoy making From grapes into Sherry: Blending Bottling a long decision-making process (Optional)

Fortification CABECEO BOTELLA § 15% vol. § 17% vol.

ALCOHOL CRIANZA

Ageing § Biological VENDIMIA FERMENT § Traditional (oxid.)

Harvest Fermentation § Grape variety § Complete § Fresh / over ripe § Partial history denominations viticulture wine- ageing diversity enjoy making The diversity of Sherry drydry 1. Vinos Generosos dry

2. palepaleVinos Dulces Naturales sweet darkdark

3. Vinos Generosos de Licor blended sweetsweet history denominations viticulture wine- ageing diversity enjoy making Production scheme for dry sherries Vinification Sobretabla Crianza (ageing) palomino /⎛ Fino Manzanilla Complete fermentation flor Ao Amontilldo 17% _/ fortification Palo Cortado 15% O/

17% Oloroso history denominations viticulture wine- ageing diversity enjoy making Production scheme for sweet sherries Vinification Crianza (ageing) moscatel partial fermentation pedro ximénez (over ripe) Moscatel

15% X Pedro Ximénez

“Cabeceos” (blends) – vinos generoso de licor

Fino Pale Cream Manzanilla MCR Amontillado Medium PX Palo Cortado Oloroso Cream history denominations viticulture wine- ageing diversity enjoy making

Vinification history denominations viticulture wine- ageing diversity enjoy making Wine-making: from grapes into wine

1. pressing of the grapes 2. classification of the musts base wine (mosto) 3. alcoholic fermentation

Dry wine-making Sweet wine-making

Fresh grapes Late-harvested or (palomino) sun-dried grapes (PX / moscatel) history denominations viticulture wine- ageing diversity enjoy making Dry 1. Different pressing systems

Requisites of the systems used:

§ Quick and hygienic process. § Separation of different qualities. § Use of light presure levels.

Legal limitation of 70 litres per 100 kilos of grapes history denominations viticulture wine- ageing diversity enjoy making 2. Classification of the musts

prensas (*)

R 2nd yema R

1st yema (*) distillation history denominations viticulture wine- ageing diversity enjoy making 3. Alcoholic fermentation

C6H1206 à 2CH3CH2OH+2CO2+Q

Sugar (glucose + fructose) Alcohol (ethyl) Carbon Dioxide Heat history denominations viticulture wine- ageing diversity enjoy making 3. Alcoholic fermentation

§ Use of stainless steel. § Temperature control. 22º - 26º • “Piés de cuba” – selection of specific local yeasts. • Two different phases in the process: - fast fermentation - slow fermentation

alcoholic strength / weeks 12º 10º 8º 6º 4º 2º 1 2 3 4 5 6 7 8 9 10 11 12 history denominations viticulture wine- ageing diversity enjoy making The base wine § End of November - “deslío”. § Dry white wine. § 11º to 12,5º alcohol. § Spontaneous development of the “flor”.

ç flor

ç clean wine

ç lees history denominations viticulture wine- ageing diversity enjoy making Flor – the key to Sherry wines

§ Film of natural (local) yeasts – different strains of saccharomyces. § Protects the wine from oxidation. § Continuous interation with the wine: - consumption of alcohol, dissolved oxygen, remaining sugars, glycerine, acetic acid... - production of acetaldehydes, carbon dioxide... history denominations viticulture wine- ageing diversity enjoy making What do we know about the flor?

Continuous activity on the wine

Consumption of alcohol (lt./year/bota) Evolution of glycerine (gr./lt.) 8 6 6 4 4 2 2 0 0

Note: figures corresponding to a specific case in a Jerez bodega, monitored by the University of Cádiz. history denominations viticulture wine- ageing diversity enjoy making What do we know about the flor?

sacharomices cheresiensis 6% sacharomices rouxii 1% sacharomices montuliensis 17% sacharomices beticus 76%

Composition differs, depending on environmental Formation time (days) conditions 30 20 10 0 SB SC SM SR history denominations viticulture wine- ageing diversity enjoy making What do we know about the flor?

Evolution of key wine elements in a 12-month period

Acetaldehydes (mg./ litre) saccharomyces cheresiensis saccharomyces rouxii 400 300 saccharomyces montuliensis 200 saccharomyces beticus 100 valor en el momento 0

Acetic Acid (mg./ litre) Colour (absorbancy)

300 80 60 200 40 100 20 history denominations viticulture wine- ageing diversity enjoy making Flor – live inside the barrel

§ Flor yeasts require precise living conditions:

ü temperature (approx. 20ºC) ü humidity (> 65%) ü aeration... ü … and alcoholic content (<16º) history denominations viticulture wine- ageing diversity enjoy making Fortification

First classification (january) § pale and light wines: fino / § heavier, darker wines: oloroso O

Fortification (“encabezado”) – addition of pure grape spirit Objetive: increase the wine´s alcoholic strength

/ fino is fortified up to 15º O oloroso is fortified up to 17º history denominations viticulture wine- ageing diversity enjoy making The different levels of alcohol determines the future ageing of sherry inside the casks

at 15º alc. at 17º alc. the wine keeps the flor the wine loses the flor

biological ageing traditional ageing the flor protects the wine without the flor, the wine is from oxidation exposed to oxidation history denominations viticulture wine- ageing diversity enjoy making The first months in the wine´s life

/ Sobretabla 2nd classification (añada/vintage) O 15º fino / ⎛ _ palo cortado / 17º oloroso O / history denominations viticulture wine- ageing diversity enjoy making The first months in the wine´s life

Sobretabla 2nd classification (añada/vintage)

fino / ⎛ _ crianza palo cortado / oloroso O /