The Jerez region
The Jerez area is limited to the triangle formed by the cities of Jerez de la Frontera, El Puerto de Santa Maria and Sanlúcar de Barrameda.
The aging of wine in these three cities is carried out in a similar manner, running tiers in the “solera” system during 5 years or more. The cathedrals which house the casks are all very similar: black with casks covered in mould and piled no more than four levels high; sand floors irrigated to maintain humidity; and high ceilings to allow the circulation of air and keep the temperature as constant as possible.
The difference in the flavour of the wines is entirely down to the different thicknesses of the veils of the “flor” (type of yeast) which cover the surface of the wine. The cooler climate of the coast favours the natural growth of the flor, needed in the cases of “fino” (fine sherry). The greater humidity of the coastal areas influences in this. The majority of the wineries only produce in one of the cities of the triangle.
The Emilio Lustau house, however, does it in all three:
Jerez de la Frontera
Jerez produces around 80% of the region’s wine. It being the city furthest from the coast (about 20 km from the bay of Cadiz) is sufficient for the wines of Jerez to have more body. The scorching East wind which blows from the interior of Spain is less aggressive as a result of the sea breeze and temperatures reach between 30-40ºC in summer.
The careful, southeast facing, layout of the wineries, ensures the greatest maritime influence to keep the soleras fresh and maintain the delicacy of the wines. The Fino produced in Jerez is usually more bodied than the slightly more elegant and fragrant type from El Puerto de Santa Maria.
El Puerto de Santa María
The least known corner of the triangle possesses only 5% of all the sherry. Twenty kilometres to the southeast of Jerez, El Puerto de Santa Maria is located at the estuary of the river Guadalete, in the bay of Cadiz.
Set on a rise, it is well situated to receive gusts of winds from the Atlantic. The cool West winds reduce the temperatures in summer 10 soothing degrees in regards to Jerez.
Sanlúcar de Barrameda
Sanlúcar is famous for its own style of wine (Manzanilla) often described by its saline taste. The most northern of the three cities, at the estuary of the river Guadalquivir, it is most at the mercy of the Atlantic and the level of humidity is vital for the style of the wines. It is located about 35 km northwest of Jerez and possesses 15% of the production.
The Jerez region
The Jerez area is limited to the triangle formed by the cities of Jerez de la Frontera, El Puerto de Santa Maria and Sanlúcar de Barrameda.
The aging of wine in these three cities is carried out in a similar manner, running tiers in the “solera” system during 5 years or more. The cathedrals which house the casks are all very similar: black with casks covered in mould and piled no more than four levels high; sand floors irrigated to maintain humidity; and high ceilings to allow the circulation of air and keep the temperature as constant as possible.
The difference in the flavour of the wines is entirely down to the different thicknesses of the veils of the “flor” (type of yeast) which cover the surface of the wine. The cooler climate of the coast favours the natural growth of the flor, needed in the cases of “fino” (fine sherry). The greater humidity of the coastal areas influences in this. The majority of the wineries only produce in one of the cities of the triangle.
The Emilio Lustau house, however, does it in all three:
