Yields are limited by law to 4.5 tons per acre. Harveys largest vineyard property stretches for 1,126 acres, and vineyards there are planted in the more modern, trellised method. Winemaking Sherry is a wine that derives its quality and character from a long, involved maturation process. The actual fermentation is almost secondary in importance. The white Palomino grapes are harvested in mid September are quickly pressed to avoid oxidation.
Fermentation lasts about one week in temperature controlled stainless steel tanks.
Sherry bodegas are whitewashed, cathedral-like buildings, with thick walls and high ceilings that shield the wine from the summer heat, allowing the slow maturation which is key to the character and consistent quality of sherry. The sod floors are watered regularly, the evaporation acting to air condition the bodega. A method of fractional blending that involves younger and older wines, the solera system maintains a consistent quality and style for each type of sherry. To become a capataz requires a 15-year apprenticeship. Along with the capataz, Harveys Quality Control team will carefully assess the solera wines for clarity, strength and style until the final blends are made and the wine is bottled.