Not all the bodegas in the Sherry area are the same.  Most of them, especially those growing their own vineyards in Albariza soil with high chalk content and obtaining a large wine production, have incorporated more modern elaboration techniques and new bottling, labelling and refilling systems, which consequently lower the final cost of the sherry.  These companies produce their wines starting from the biological ageing process using Palomino grapes.

But others, such as Bodegas Tradición, a family business specialized on VOS sherries (rare sherries) and with a reduced wine production, are completely different.  They buy must from other bodegas and start a double ageing process for at least three years or even longer, to obtain Amontillado, Oloroso, Palo Cortado (dry) and Pedro Ximenez sherries (sweet).  Here, unlike others, everything is made in the most traditional way as used to be fifty years ago.  The bottling, the labelling and the refilling are all made by hand, using utensils and tools which nowadays are considered museum pieces.  But this considerably increases the cost of the final product.

Both cases would be a perfect choice, but those home-produced products have an added value, and visiting any of them would be the best option for any of you, my dear readers.

These breathtaking wine cathedrals will always await your visit in this corner of our region and will surely welcome you with open arms.

By Ana María Váquez