Fortified wines are defined in the Regulatory Council's regulations as dry wines (with a maximum residual sugar content of 5 grams per liter). Their production process includes a complete fermentation of the must—usually from Palomino grapes—at the end of which a layer of yeast known as "flor" develops on the base wine. The winemaker's decision to fortify the base wine to either 15% or above 17% alcohol will determine the type of aging the wine will subsequently undergo. From this process, the different types of Sherry wine emerge.
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