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The name is derived from the Andalusian town of Jerez de la Frontera, the centre of sherry production. The starting point is always a white still wine, usually made from the Palomino grape. A distinction is then made between organic and reductive ageing (Fino) or oxidative ageing (Oloroso), which gives the wines their very own characteristics. A blend of both methods produces the Amontillado. These sherries are all dry.

If sweet grape must concentrate is then added, the result is a cream sherry that is significantly sweeter. If you like it opulently sweet, choose Pedro Ximénez, which is made from the extremely sweet PX grapes.