Sherry is not a single wine, it embraces 4 variants at denomination of origin made from a base fluid prepared in the same way:
- Oloroso (Odorous)
- Palo cortado
By law, the 70% of the initial pressing is used to develop the fine wines, light sherry or ordinary sherry, the next 20% goes to the odorous wines and other wines of lesser quality. While any remaining liquid to be distilled (become a spirit, like brandy).
In developing these wines, it‘s important to go though these procedures; after the grape harvest, the grinding, crushing, fermenting and header (addition of wine alcohol to raise their graduation), which lies in the barrel where it grows is known as "flower": a fungus that develops a layer that provides unique properties to wine protecting it from the harmful effects of oxygen.