Aging under a veil of flor
Our process
The development of the veil of flor is a distinctive characteristic of Jerez sherry wines. Originally limited to the production of fino and other sherry, Sotovelo is pioneering its usage in a white wine.
Our commitment is to explore the boundaries of this exceptional and artisanal natural process into new areas and for different occasions such as still wines.
In the Jerez region, the formation of the delicate white veil known as flor, which gracefully blankets the surface of the wine in the aging barrels, is actively pursued, nurtured, and safeguarded.
The exceptional local climatic conditions foster the development of a distinct flor that significantly enhances the wine’s complexity.
It accentuates the nuanced layers of fruit, minerality, salinity, and dryness found in the indigenous Palomino grape variety. Sotovelo is made from palomino grapes cultivated in the calcareous Albariza soil.
The barrels that contain the wine destined to undergo the formation of the flor veil are not completely filled, since an air chamber is necessary for the veil to develop properly and breathe.
An extraordinary bio-process, the yeasts initiate the formation of small colonies, resembling delicate flowers (flor), eventually combining to compose the renowned veil. Over time, and given the right conditions and care, the veil expands, thickens, and eventually blankets the entire surface of the wine within the casks.
Crucial elements contributing to the overall taste change happen during the development of the flor. The yeast feeds on ethanol (alcohol), glycerol (a naturally occurring compound that contribute to the wine’s viscous body, and sweetness perception), and sugars; helping the wine keep a moderate alcohol content (12%), a sense of freshness on the palate, and making it one of the driest wines in the world (<1g/L of residual sugar).