| What are zapatos de pisar? | Spiked shoes traditionally worn by men who pressed the grapes by marching on them. |
| Name the three press fractions generated by crushing the grapes. | Primera yema, segunda yema and mosto prensa |
| What portion of the total volume is the primera yema? | 65% |
| How is the primera yema used? | The primera yema is typically used for the production of Fino sherries. |
| What portion of the total volume is the segunda yema? | 23% |
| How is the segunda yema used? | The segunda yema is typically used for the production of Oloroso sherries. |
| How is the mosto prensa used? | The mosto prensa is used for distillation, not sherry production. |
| What kinds of yeasts are used in alcoholic fermentation? | Only indigenous yeasts are used in alcoholic fermentation. |
| What is the RS of the base wine after fermentation? | 0%, the wines are fermented to dryness, with abv between 11% and 12% |
| Where is the base wine fermented? | At special winemaking facilities near the vineyards to mitigate oxidation and spoilage. |
| What type of vessels are used for alcoholic fermentation? | Generally, temperature-controlled stainless, but some use traditional 500-600 l wooden butts. |
| What is the first classification? | Based on color, clarity and aroma, wines are categorized for biological or oxidative aging. |
| How are wines with distinct paleness and finesse categorized? | These wines are destined to be aged biologically under a layer of flor as Finos or Manzanillas. |
| How are wines with greater structure categorized? | Wines with greater structure are earmarked to age by pure physio-chemical oxidation as Olorosos. |
| After classification, what is used to fortify the base wines? | With a 50/50 mixture of distilled grape spirit and mature sherry. This is known as mitad y mitad. |
| To what extent are Fino/Manzanilla wines fortified? | 15-15.5%. Above 17% will kill flor. |
| To what extent are Oloroso wines fortified? | Minimum of 17% to prevent development of flor. |
| What is the sobretabla? | After fortification, but before aging, the wines are allowed 3-12 months to develop, after which they will be resampled to confirm or change the original classification. |
| If a barrel of Fino does not have a flourishing flor colony after sobretabla, what will happen to it? | It will be fortified to 17% and aged as an Oloroso. |
| What happens to wines not worthy of sherry production? | They used to make sherry vinegar. |
