Jerez-Xérès-Sherry DO / Manzanilla-Sanlúcar de Barrameda DO
Andalusian appellations producing the world's only true Sherry wines through unique biological and/or oxidative aging systems; distinctive styles from bone-dry Fino/Manzanilla to rich, sweet Pedro Ximénez.
Permitted Varieties
Key Regulatory Constraints
- Solera system mandatory for all styles
- Biological aging under flor yeast (Fino/Manzanilla)
- Fortification to 15-15.5% (Fino) or 17%+ (Oloroso)
- Aging minimums vary by style (2-30+ years)
Jerez-Xérès-Sherry DO / Manzanilla-Sanlúcar de Barrameda DO
Technical Summary
- Classification: DO (Denominación de Origen) - two related DOs
- Legal status: Protected Designation of Origin under EU wine regulations
- Country: Spain
- Region: Andalucía (southwestern Spain)
- Geographic scope: “Sherry Triangle” between Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda
- Core products: Fortified wines aged through solera system
Two Related DOs:
- Jerez-Xérès-Sherry: All sherry styles except Manzanilla
- Manzanilla-Sanlúcar de Barrameda: Fino-style sherry exclusively from Sanlúcar (distinct microclimate)
Verified Constraints:
- Solera fractional blending mandatory
- Fortification: 15-15.5% ABV (biological aging) or 17%+ ABV (oxidative)
- Minimum aging: 2 years for most styles; longer for premium categories
- Grapes: Palomino Fino (99%+), Pedro Ximénez, Moscatel
Regulatory Constraints (Verified)
Ampelographic Composition
Authorized varieties:
- Palomino Fino: ~95% of production; all dry styles
- Pedro Ximénez (PX): Sweet wines; ~4%
- Moscatel: Sweet wines; <1%
Style Definitions
Biologically Aged (under flor yeast):
Fino:
- Fortified to 15-15.5% ABV
- Aged under flor yeast film
- Minimum 2 years aging
- Pale color, yeasty, almond, saline
Manzanilla (Sanlúcar only):
- Same as Fino but Sanlúcar’s coastal humidity sustains thicker flor
- More saline, lighter body
- Manzanilla Pasada: Extended aging; richer
Oxidatively Aged:
Oloroso:
- Fortified to 17%+ ABV (kills flor)
- Oxidative aging
- Minimum 2 years aging
- Amber to mahogany; nutty, complex
Palo Cortado:
- Starts biological, converts to oxidative
- Combines Amontillado aromatics with Oloroso body
- Rare; complex
Combined Aging:
Amontillado:
- Begins biological (as Fino)
- Continues oxidative after flor dies
- Minimum 2 years each phase
- Amber; hazelnut, dried fruit
Sweet Styles:
Pedro Ximénez (PX):
- From sun-dried PX grapes
- Minimum 212 g/L residual sugar
- Very dark; raisins, dates, molasses
Cream / Medium:
- Blended styles (Oloroso + sweet wine)
- Variable sweetness levels
Aging Requirements
VOS (Very Old Sherry): Minimum 20 years average age VORS (Very Old Rare Sherry): Minimum 30 years average age
Standard Minimums:
- Fino/Manzanilla: 2 years
- Amontillado: 2 years biological + 2 years oxidative
- Oloroso: 2 years oxidative
- Palo Cortado: 2 years biological + 2 years oxidative
Fortification Levels
- Fino/Manzanilla: 15-15.5% ABV (flor survives)
- Oloroso/PX: 17%+ ABV (flor cannot survive)
- Fortification spirit: Grape spirit (“aguardiente de vino”)
Solera System (Mandatory)
- Fractional blending system
- Oldest wines (solera) partially drawn for bottling
- Replaced by younger wines from criaderas
- Maintains consistency and complexity
- Average age calculation complex
Enological Implications
Evidence-backed:
- Flor yeast (Saccharomyces species) consumes glycerol, alcohol, acetaldehyde production
- Biological aging produces characteristic yeasty, almond, saline profile
- Oxidative aging develops nutty, dried fruit complexity
- Solera system creates unique age integration
- High-pH Palomino requires fortification for microbial stability
Operational observation:
- Flor health critical; requires humidity, temperature control
- Barrel (bota) porosity affects evaporation (merma) and concentration
- VOS/VORS verification through carbon dating
- Sweet styles from sun-dried grapes (similar to passito but no botrytis)
- Unique “en rama” bottlings (minimal filtration) gaining popularity
Frequent Compliance Risks
- Solera requirements: Fractional blending mandatory; no vintage-dated sherry (historically)
- Fortification levels: Must match style (15% for Fino; 17% for Oloroso)
- Geographic boundaries: Production, aging, bottling must occur within Marco de Jerez
- Manzanilla: Can only be labeled from Sanlúcar de Barrameda
- Age claims: VOS/VORS require verification; strict enforcement
Relevant Grape Varieties
- Palomino Fino - principal variety (99%+ of dry styles)
- Pedro Ximénez - sweet wines
- Moscatel - sweet wines (minor)
References
-
Consejo Regulador Jerez-Xérès-Sherry (2022). “Pliego de Condiciones DO Jerez-Xérès-Sherry.” https://www.sherry.wine
-
European Commission (2024). “eAmbrosia - EU Geographical Indications Register: Jerez-Xérès-Sherry.” https://ec.europa.eu/agriculture/eambrosia
-
González Gordon, M.M. (1990). “Sherry: The Noble Wine.” Quiller Press. WorldCat
Last Updated: January 6, 2026