DO/DOP Regulations
Region
- Andalucía (Cádiz and Seville provinces)
Hectares Under Vine (2010)
- 9,625
Communes of Production
- Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa María, Chipiona, Rota, Trebujena, Puerto Real, Chiclana de la Frontera, Lebrija
- Aging for Jerez-Xérès-Sherry DO must be carried out in Jerez de la Frontera, Sanlúcar de Barrameda, or El Puerto de Santa María
- Aging for Manzanilla Sanlúcar de Barrameda DO must be carried out in Sanlúcar de Barrameda
Styles Produced
- Vino Generoso: dry in style (max. 5 g/l of residual sugar)
- Fino: matured by biological aging
- Amontillado: mature Fino, oxidative aging follows biological aging
- Palo Cortado: a Fino, redirected toward oxidative aging during the second classification
- Oloroso: matured by oxidative aging
- Manzanilla Vino Generoso
- Fina
- Pasada (Fino-Amontillado style)
- Olorosa
- Vino Generoso de Licor: Vino Generoso blended with Vino Dulce Natural or concentrated must
- Dry: 5-45 g/l residual sugar
- Medium: 5-115 g/l residual sugar, usually produced from Amontillado
- Pale Cream: 45-115 g/l residual sugar, usually produced from Fino
- Cream: 115-140 g/l residual sugar, usually produced from Oloroso
- Vino Dulce Natural: naturally sweet wine fortified after partial fermentation of „sunned“ (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel
- Dulce: min 160 g/l residual sugar
- Moscatel: min 160 g/l residual sugar
- Pedro Ximénez: min 212 g/l residual sugar
Authorized Grapes
- Palomino Fino, Palomino de Jerez, Pedro Ximénez, Moscatel (only allowed for varietal Moscatel wines)
Minimum Alcohol
- Fino: 15-17% (the process of biological aging may reduce alcohol content below 15%)
- Amontillado: 16-22%
- Oloroso and Palo Cortado: 17-22%
- Medium/Dry: 15-22%
- Pale Cream/Cream: 15.5-22%
Aging Requirements
- All wines must be aged in solera for a min. 2 years prior to release (prior to 2010, wines were aged for a minimum of 3 years)
- Sherry with Certified Age Designation: only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez Vino Dulce Natural are authorized
- VOS (Vinum Optimum Signatum/Very Old Sherry): min. 20 years average age
- VORS (Vinum Optimum Rare Signatum/Very Old Rare Sherry): min. 30 years average age
Maximum Planting Density
- 4,100 vines per hectare
Pruning System
- vara y pulgar („stick and thumb“)
Maximum Yields
- Jerez Superior: 80 hl/ha
- Other Vineyards: 100 hl/ha
Principal Soils
- albariza (limestone), barros (clay), arenas (sand)
DO Established
- 1933
Links
- Manzanilla Sanlúcar de Barrameda: DO Pliego de condiciones
- Jerez-Xérès-Sherry: DO Pliego de condiciones