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Fino sherry is derived from the total fermentation of the Palomino grape must. The base wine thus obtained is fortified to 15% ABV with the aim of favoring the development of the film of flor, the natural protection made up of yeasts which will prevent the wine oxidizing during the ageing process while at the same time providing certain very special aromas and tastes.
The biological aging process has a duration of at least two years and is carried out inside casks of American oak, by means of the traditional criaderas and solera system.
En Rama translates to “on the branch,” and refers to sherry that comes straight from the vine (i.e, the branch), unfiltered. The term is used for sherry in its raw, most delicate state, as if drinking directly from the barrel itself.
