SHERRY

The Veil of Flor

When fermentation has finished, the wine has reached a minimum of 13.5% alcohol; the wine is racked into 500 liter casks, but they are not filled to the top as they would be in almost any other wine region of the world. Inside the cask an unusual biological aging begins under what is known as the "veil of flor," a white cap resembling foam which forms on the surface of the wine. However, for this to occur the wine must possess between 15% and 17.5% alcohol, so in Jerez and Manzanilla the winemaker fortifies it with neutral grape brandy; in Montilla-Moriles this higher level of alcohol is reached naturally during fermentation as the Pedro Ximenez grape ripens to a higher level of sugars than Palomino. The cap of flor only forms in the very particular climate of the southwest of Andalucia; humidity is a fundamental factor, and the sherry casks are left open inside the bodega to promote flor growth. For the same reason the bodegas are not cellars but are instead at ground level. Flor is actually a form of yeast; it absorbs any remaining sugars in the wine while lowering volatile acidity and glycerine. At the same time it also increases aromatic esters and aldehydes that give sherry its characteristic aromas.
Each wine will become quite different according to their individual evolutions in the cask. Here the winemaker has many different classifications to choose from, deciding which will become the finest and most elegant wine. Those with an abundance of flor are destined to become "fino" sherries, but may become classified as amontillados instead, depending on their future aging. The casks which do not develop enough flor, or whose quality is otherwise insufficient, are used to make olorosos; they are fortified again up to 18% alcohol (flor can not survive at more than 17.5%) and are aged in separate casks.

SHERRY

Grape Varieties

The viticulture of Jerez is practically mono-varietal. 95% of the vines are of the Palomino grape variety, which was brought to the region by Yañez Palomino, a knight in Alfonso X The Wise's court, after the conquest of Jerez in 1264 A.D.
The Pedro Ximenez grape was brought from Germany to the region by Pieter Siemens, a German soldier from the Flanders Regiment. Over time the name "Siemens" was corrupted into "Xímenez".
Finally there's the Moscatel grape, a variety common to both French (Muscat), and Spanish denominations.

SHERRY

The Soil

El Marco's soil is a chalky composition of earth know as "albariza" (alba means white in Latin). This is a white organic marl, formed by sediments of an inland sea that covered the area in the Oligocene era.
Albariza soil is rich in organic remains (shells, sea urchins, starfish ..) which explains its great fertility. It also has a great capacity to retain moisture, storing the winter rainfall to sustain the vines during the long dry season.
The Jerez growers plant their vines on low ridges of albariza, facing southwest.

SHERRY

The Climate

El Marco's climate is southern one, with mild winters and hot summers. The average temperature is 17.5º C (63.5º F), although in July and August the vine endures temperatures well above 40º C (104º F!). The southwest wind off the Altantic brings the vines the right amount of moisture, especially during the summer at dawn.
The annual average rainfall is 600 liters/square meter (23.64"). These are just the right conditions for the vines to thrive, and for the grapes to ripen easily.

SHERRY

Sherry Wine Information


Jerez is locateded, in Andalucia, southwest Spain. Sherry, at the time a simple red wine, was started by the Phoenicians here around 1100 BC, and the practice was continued by the Romans. The Arabs invaded in 711, renaming the town here 'Sherish'. This became 'Jerez'. And so a tradition was born.
The Region
The cradle of Sherry is a region roughly triangular in shape, with vertices at Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda.
The region, locally known as "el Marco", is limited on the north by the river Guadalquivir, to the south by the river Guadalete, to the east by longitude 6º5' West, and to the west by the Atlantic Ocean.
El Marco covers contains some 11,250 hectares (27,800 acres) of vineyards.

SHERRY

The History

It was the Roman historian Avienus who first wrote about the wines of Jerez and stated that there were already vines in the region in the fifth century B.C. He said that it was the Phoenicians who, around the year 1,100 B.C. introduced the first vines fron the land of Caanan into the region.
In the year 138 B.C. the region was conquered by Escipion Emiliano, from that date on, and for 500 years, there were wine exports to Rome with an annual average of some 8 million liters, an extrordinary amount for that time. Recent excavations have shown that the Monte Testaccio in Rome is nothing but an immense pile of amphorae that contained either Sherry or olive oil from the region, each with its corresponding identity seal.
The Arabs settled in Jerez from 711 until 1264 A.D. They renamed the town Sherish, hence the english word Sherry by which the British, who have been buying "Jerez" ever since the XIth century know these wines.
In 1264 A.D. King Alfonso X conquered the town. The Wise King, as he was called had his own vineyards that he like to cultivate himself. At the end of the XVIIth century, the first foreign investments took place in the area of Sherry production. English, Scottish, Irish, French and Dutch investors established their own bodegas, thus emphasizing the international reputation of our wines.

OTHER SPIRITS - SLIVOVITZ

This is one of our best selling Slivovitz. Made from fine plums from Croatia, produced by means of traditional method of distililng fresh and ripe plums. This fresh plum distillate is then aged in wooden casks made of Slavonian Oak.

The result of lovingly and carefully tended vineyards, of knowledge and great experience in distillation and strong tradition of supreme brandy production. This superb brandy lends itself well after a fine meal and good conversation.

Flores Zuta Oza Slivovitz

The leading product of the company was released under the name "Zuta Osa" -Yellow Wasp, a natural plum brandy with 45% alcohol, packed in original, brown glass bottles of 0.75 liters. In spite of all events in the past ten years, it is sold with a reputation of the best plum brandy in the international market. In all leading exhibitions and fairs throughout the world, it won 13 gold medals. Yellow Wasp is a premium brand of plum brandy, prepared and aged according to traditional distilling recipes passed from father to son in "master distiller" families of Southeastern Europe over hundreds of years.

Jelinek Slivovitz

The history of brandy distillation goes back some 400 years in Vizovice. At the beginning of the 18th century some people came to realize that plums too are suitable for making quality brandies. The overproduction of plums had motivated local farmers to establish in 1894 the distillery in Vizovice called Rolnick? akciov? z?od ovocn?sk?- RAZOV. In 1934 has been bought this company by Mr. Rudolf Jel?ek. This year, therefore, originated the Rudolf Jel?ek brand. In the present offers the company RUDOLF JEL?NEK a.s. the complete series of branded fruit distilleries, which are produced by the traditional progressions. The association of friends the Jel?ek's brandy was festive established on 25th of August 2000 in the new opened Jel?ek's room in the area of Vala?k? ?nk in Vizovice. The founder of The association is the company RUDOLF JEL?NEK a.s. Vizovice, which is also its organizer. The member of The association of friends the Jel?ek's brandy could be everybody, who profess the quality Jel?ek's brandy and who endorses with.