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Alcoholic drinks from Jerez–Sanlúcar–El Puerto triangle, Andalusia, Spain
Palomino must is fermented dry, lifted with grape spirit to about 15 % and put into oak butts that are not filled to the top. A film of flor yeast grows on the wine's surface, shields it from air and slowly changes its flavour, while the wine moves down a stack of casks (criaderas and solera) for at least two years on average. Made in 5 steps over 2 years. The longest step, age in criaderas and solera, takes at least 2 years (Junta de Andalucía 2026). Saccharomyces cerevisiae flor strains, once classed as races beticus, cheresiensis, montuliensis and rouxii does most of the fermenting.
| Main step | at least 2 yearsSet[pliego2026] | Age in criaderas and solera |
|---|---|---|
| Temperature | 15–22 °CReported[garcia2025] | Rest in part-filled butts while flor forms (sobretablas) |
| Palomino grape must · At least 10.5 degrees Baumé[pliego2026] |
| Wine alcohol for fortifying · Neutral alcohol of wine origin of at least 96 % vol, or wine or raisin alcohol of 95–96 % vol[pliego2026] |
| Starter: defined or spontaneous yeast for the base wine; flor is formed by film-forming Saccharomyces cerevisiae strains living in the bodega |
Total time across the recorded steps: 2 years
What changes: Ripe Palomino grapes are pressed and the must runs off
Output: must.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fino ages only under flor, a living film of yeast on the wine. Amontillado starts under flor and finishes in contact with air, while oloroso never has flor at all. The tier system blends young wine into old, so a fino has an average age, not a vintage.
A fortified wine of 14–17 %. No safety limits specific to fino were found in the sources beyond the DOP's analytical limits.
Every number is labelled with how it is known. How this atlas is made
Fortifying wine began in the 17th century to keep it sound on long sea voyages. The DOP rules consolidated in May 2026 set the strength of fino at sale at 14–17 %.
