Oloroso is aged in the absence of flor, in an oxidative way. This style of sherry starts from a selection of heavier, more full-structured musts than a Fino. Usually it is produced from a second pressing of Palomino grapes. After fermentation, the young wines with a thicker body will be destined for maturation as Oloroso sherry. To create an Oloroso the base wine will be fortified to 17 or 18 degrees which makes it impossible for flor yeasts to survive in these casks. Due to evaporation known...
