Finos from Puerto de Santa Maria tend to fall in between. The local specialty is old, lush wines that spend years in cask. Amontillados, palo cortados, and olorosos are traditionally dry wines that take on amber colors on account of long aging in wood. Richer wines that don't take on flor go toward making dark, nutty olorosos, while in-between styles find their ways into the other categories. Export versions have been made sweet, but in general these should be substantial dry wines.
Creams are blends of oloroso with richly sweet pedro xim nez.
PX on its own gives fantastically concentrated sweet wines all around the region, including its prime home in Montilla-Moriles. Moscatels tend always to be finished with rich sweetness, and they're released with considerable cask age, and their floral aspects turn into something very interesting with decades of barrel aging. Then there's the extinct tintilla de rota, about which more below. It's sold out. Told you so.