First the grapes are pressed as they would be for normal white wine production. From there the wine is transferred to a system of barrels called a Solera. Younger sherries are combined with older sherries in a gradual process within the Solera allowing the different ages of wine to merry and influence the taste of the final product. Different styles of sherry can be produced and the differences are the direct result of the variations on the aging process used. Fino Sherry - The most popular of all the sherry styles.
Less spirit is added during fermentation.
This encourages a creamy mould called Flor to grow on top of the wine. This mould is ugly, but harmless, and adds subtle flavours to the sherry while stopping air trapped in the barrels from reaching the fermenting wine. The growth of the Flor in the production of a typical fino sherry is arrested at a certain point creating sherries characterised by their crisp, dry, youthful flavour. Manzanilla Sherry - Is a fino sherry produced closer to the Spanish coast. The sea air and unique climate impart a soft, salty essence to the wine.