Friday, January 8, 2010


The aging of sherry takes place in one of two ways:
v BIOLOGICAL AGING: The sherry ages in contact with a film of yeast (Flor) that changes the characterstics of the wine be metabolising elements within the wine and controlling the rate of oxidation.
v PHYSIO-CHEMICAL AGING: The sherry is in direct contact with air and its immediate oxidising effects. 

The types of Insurance a Winery needs and claiming a successful business

Owning and operating a winery is complex and demanding. Wineries face just about every business risk imaginable as they grow grapes, blend ...