The ground "ALBARIZAS" is very porous and light to be worked. It has a deep underground and so the roots are able to obtain water in the dry months. The "Albariza" has a high chalk content, preserving rainwater and reflecting the sun's rays. The temperate Atlantic micro-climate and the south-southwest winds, bring humidity. The carefully cultivation open the way of the grape.

The main variety of wine is the "Palomino Fino" for the traditional aging system in Jerez "under the Flor" -yeast-. From this we obtain the "Finos, Manzanillas, Amontillados, and Olorosos". An other grape is the "Pedro Ximénez" from this we obtain the sweet wines.

When the fermantation is finished, the wine allows the presence of natural yeast, forming a veil on the surface. Basically its main task is to isolate the wine from direct contact with the air, avoiding oxidation. The name of this is Biological aging. The other must was clasificate for "Olorosos" without the "Flor", this wine oxidate from the first moment.

The most frequently used container for the Sherry aging is called "bota jerezana" -Jerez butt-. It consists of a barrel made with Oak usually of american origin with a capacity of 500 litres. Before we filled them with must or younger wine and so we eliminate the new wood flavour. The wines matured over yearsin the butts and under the "Flor", the wine finds natural nutrients. The whole process finished in a dynamic maturity from the "Criaderas" and these at last finished into "Solera". These guarantee always the same quality of the wine.

Place of molturación of grape and later controlled fermentation of musts.