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- Biologically Aged Sherry
- Sherry Winemaking Process
- Solera System and Barrels with Air Inside
- Climate Conditions
- A Microbiological View on Flor
- Saccharomyces cerivisiae Beticus / Montuliensis
- The Effects of Flor
- En Rama Sherry
- Climate and Terroir of The Bodega
- Flor and Terroir of The Soil
Flor basically divides all wines from the D.O. Jerez-Xérès-Sherry into two main categories: biologically aged sherry (the ‘natural’ way so to speak – wines that mature entirely under this layer of flor – Manzanilla and Fino) and oxidative sherry (which matures in contact with oxygen – Oloroso and Pedro Ximénez). Recently quite a lot of research has...
The basic process for making biologically aged wines consists of two consecutive steps. The first step is fermenting the must obtained from pressing the grapes (nowadays in tanks, previously in wooden casks). This is done by adding cultured, non-flavour creating yeasts or sometimes a pie de cuba, an already fermenting must. The result is a “young w...
Two traditional practicesare then necessary to support the development of flor in biologically aged sherries. Firstly, barrels are only filled to four-fifths of their capacity (sometimes even less for a Manzanilla solera). Whereas direct air contact is avoided in almost all other wine regions, the air above the wine allows the biofilm of flor to de...
Apart from the specific alcohol levels, flor needs a very particular climate to florish. Humidity is a fundamental factor (ideally 70% or higher), and the sherry casks are just loosely closed by the bung (or not at all) in order to promote flor growth. For the same reason the bodegas are not cellars but are instead at ground level. In fact most of ...
During biological aging of sherry, considerable microbial diversity occurs in the velum that develops on the wine. The four main races of flor yeastsare: 1. Saccharomyces Cerivisiae beticus 2. Saccharomyces Cerivisiae cheresiensis 3. Saccharomyces Cerivisiae montuliensis 4. (Zygo)Saccharomyces Cerivisiae rouxii
These different types and their specific effects on the wine were identified in the 1970s. They differ from typical fermentative wine yeasts which don’t form a yeast film. S. beticus is the most common strain, rapidly developing and found in more than 75% of all biological soleras in the region, especially in the younger criaderas. In older criader...
Ageing under flor differs significantly from oxidative ageing. Let’s have a look at the most important effects. 1. Protection of oxygen: flor protects the wine from oxygen while also consuming most of it. This leaves biological sherries much paler and makes its aromatic profile more reductive. 2. Decrease of sugars: Manzanilla and Fino are bone-dry...
Upon bottling, sherry will be filtered. The industry standard is to take out all individual yeast cells. However sherry that was bottled en rama is typically filtered with a larger filter. The biggest clots of yeast cells will be taken out, but it’s perfectly possible for individual cells to pass through. These kind of bottlings will contain some l...
Looking at the microbiological identidy of flor yeast, it has been proven that each bodega, even an individual cask will have a unique personality and its own preference towards specific yeast populations. For instance Beticus is the dominant yeast strain in Sanlúcar. It is a more vigorous type that is found in up to 90% of all barrels in Sanlúcar ...
Recent developments show that there is also a clear connection to the soil and geology. Pagos and the specific location within the pago, as well as the specific type of albarizaon which the root system grows, will have a huge impact on the selection of the dominant yeast strain, how intensely the flor can grow and how long it can age. This has been...
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