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Remember... Sherry Is a Wine It Should, Therefore, Be Consumed Within a Reasonable Period After Purchase

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Remember... Sherry Is a Wine It Should, Therefore, Be Consumed Within a Reasonable Period After Purchase history denominations viticulture winemaking ageing diversity enjoy history denominations viticulture winemaking ageing diversity enjoy 3,000 years of history 1 history denominations viticulture winemaking ageing diversity enjoy 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... history denominations viticulture winemaking ageing diversity enjoy 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. 2 history denominations viticulture winemaking ageing diversity enjoy The land of “sherish” . Year 711 – Battle of Guadalete. Over 500 years of Islamic culture (800 years in other parts of Spain). A flourishing period in our history. Sherish, the Jerez of the moorish. ŠeriŠ history denominations viticulture winemaking ageing diversity enjoy The land of “sherish” . Cultivation of vineyards continued, for: - production of raisins. - medicinal use of wine. - obtaining alcohol. Wine consumption allowed in elite circles. al-cohol ŠeriŠ 3 history denominations viticulture winemaking ageing diversity enjoy Same town, different names VI C. (B.C.) II C. (B.C.) VIII C. XIII C. XVI C. today Jerez Xerez Sherish Xeres de la Frontera Ceret Sherrish Xera Sherry Sherry = Jerez history denominations viticulture winemaking ageing diversity enjoy XVth to XVIIth C. – trade with Northern Europe . The profitable business of the “holandas” . Increasing popularity of the “Sherry Sack” in England. 1587: Francis Drake attacked Cádiz. “If I had a thousand sons the first human principle that I would teach them would be to foreswear all thin potations and addict themselves to Sherry Sack.” Henry IV, part II 4 history denominations viticulture winemaking ageing diversity enjoy Sherry Viticulture history denominations viticulture winemaking ageing diversity enjoy Southern-most Wine Region in Continental Europe 5 history denominations viticulture winemaking ageing diversity enjoy Southern-most Wine Region in Continental Europe history denominations viticulture winemaking ageing diversity enjoy 7,000 has. of vineyards, in 9 municipalities •• ROTA 6 history denominations viticulture winemaking ageing diversity enjoy Main climatic factors Average 300• days of sunshine per year. ROTA Mild winters (4ºC) and very hot summers (40ºC). 620 litres per m2 average annual rainfall. Two predominant winds: poniente (west), fresh and humid; and levante (east), warm and dry. history denominations viticulture winemaking ageing diversity enjoy 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. 7 history denominations viticulture winemaking ageing diversity enjoy Authorised grape varieties pedro palomino ximénez moscatel history denominations viticulture winemaking ageing diversity enjoy Layout of a new vineyard 8 history denominations viticulture winemaking ageing diversity enjoy Vinification history denominations viticulture winemaking ageing diversity enjoy 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 and Moscatel) 9 history denominations viticulture winemaking ageing diversity enjoy The base wine . End of November - “deslío”. Dry white wine. 11º to 12,5º alcohol. Spontaneous development of the “flor”. flor clean wine lees history denominations viticulture winemaking ageing diversity enjoy 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... 10 history denominations viticulture winemaking ageing diversity enjoy Flor – live inside the barrel . Flor yeasts require precise living conditions: temperature (approx. 20ºC) humidity (> 65%) aeration... … and alcoholic content (<16º) history denominations viticulture winemaking ageing diversity enjoy 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 11 history denominations viticulture winemaking ageing diversity enjoy 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 winemaking ageing diversity enjoy The “Crianza” (ageing) 12 history denominations viticulture winemaking ageing diversity enjoy The key factors of Sherry ageing . Use of oak casks (“botas”), heavily wine-seasoned. Dynamic method of “criaderas y solera”. Different ageing periods for each style. american oak casks 600 litres capacity only filled up to 500 litres (biological ageing) history denominations viticulture winemakingvinificación crianzaageing diversidaddiversity disfruteenjoy The “bota” CH3-CH20H H20 . Exchange of elements through the layers of the wood (osmosis). Annual ullage (evaporation) of 3 to 4% of total volume. Most of the loss is water concentration. 13 history denominations viticulture winemaking ageing diversity enjoy The system of “criaderas y solera” . A “dynamic” method of ageing wines. Based on fractional blendings of different vintages. Different ageing systems for every style of wine. Guarantees a consistent quality and personality for the wines, year after year. history denominations viticulture winemaking ageing diversity enjoy How does the solera work? Vintage 2nd criadera “rocío” 1st criadera a n d a n a a n d a n solera “saca” 14 history denominations viticulture winemaking ageing diversity enjoy How old is this wine? What determines the average age of the wine? Vintage 1. number of scales 2. percentage of the “saca” 3. frequency of the “saca” 2nd criadera The combination of these three 1st criadera factors (different for each wine) determines the rotation (R) of the total stock of wine in the system a n d a n a a n d a n and consequently, the average age of the wine released: solera Total stock in the system = R Volume of “sacas” in a year history denominations viticulture winemaking ageing diversity enjoy The making of Sherry 15 history denominations viticulture winemaking ageing diversity enjoy The diversity of Sherry dry E.U. Regulations • Vinos Generosos dry Liqueur wines pale dark • Vinos Dulces Naturales sweet Natural sweet wines blended • Vinos Generosos de Licor sweet Sweet liqueur wines history denominations viticulture winemaking ageing diversity enjoy Production scheme for dry sherries Vinification Vintage Crianza (ageing) palomino / Fino Manzanilla Complete fermentation flor Ao Amontillado 17% _/ fortification Palo Cortado 15% O/ 17% Oloroso 16 history denominations viticulture winemaking ageing diversity enjoy Production scheme for sweet sherries Vinification Crianza (ageing) moscatel partial fermentation pedro ximénez (over ripe) Moscatel 15% Pedro Ximénez “Cabeceos” (blends) – vinos generoso de licor Fino Pale Cream Manzanilla MCR Amontillado Medium Palo Cortado PX Oloroso Cream history denominations viticulture winemaking ageing diversity enjoy Ageing levels 2 4 12 15 20+ 30+ technical Special minimum limitations categories legal ageing industry Sherry age-reference is always average related to average ageing 17 history denominations viticulture winemaking ageing diversity enjoy 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. history denominations viticulture winemaking ageing diversity enjoy Evolution of analytical parameters in biological ageing Average Alcohol Total Acid. Volatile Acid. Achyde Eth. Glycerine PH Dry Colour Gallic ageing in % Vol Tartaric Acid. Acetic acid. mg/L Acte. mg/L Extract 470nm Acid years g/L g/L mg/L g/L mg/L Base Young Wine 12,0 5,0 0,40 50 75 7,3 3,30 23 0,120 3,1 Sobretabla 1 15,5 4,8 0,30 125 72 3,5 3,23 20 0,112 5,3 3rd Criadera 2 15,3 4,2 0,25 210 70 1,5 3,20 17 0,120 6,8 2nd Criadera 3 15,2 4,0 0,20 275 47 0,7 3,18 15 0,121 8,2 1st Criadera 4 15,0 3,9 0,15 345 44 0,5 3,15 13 0,122 9,6 Solera 5 14,9 3,8 0,10 400 30 0,2 3,13 12 0,125 11,0 18 history denominations viticulture winemaking ageing diversity enjoy Fino and Manzanilla . Aged only through biological ageing (evolution under flor). Pale, straw-yellow colour. Pungent nose, with hints of yeasts (fresh dough) and dry fruits (almonds). Very dry, light, delicate taste. Alcohol content between 15 and 17% vol. Less than 1 gram of sugar per litre Total acidity
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