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Solera

Spanish term (also Solera-Criadera system) for the traditional storage and blending system of younger and older wines, i.e. different vintages in the production of sherry. However, the process is also used alternatively in the production of Madeira, Malaga, brandies (brandy, whisky, etc.) and vinegar (wine vinegar). The name is derived from the lowest row of barrels (solera = "lying on the floor").

Sherry - Solera-System

  • Sobretabla = preliminary stage (young wine before the solera system)
  • Criadera = maturation layer in the solera system (maturation stage of the wine)
  • Trasiegos = decanting (transferring wine from one barrel to another)
  • Rocío = topping up (young wine in the upper layer)
  • Saca = removal (wine from the bottom layer for bottling)
  • Correr escala = run the order (transfer wine between layers)
  • Solera = base (lowest layer in the solera system with the oldest wine)

Solera stages (Criadera)

Most sherries pass through six to seven, in extreme cases up to 14 solera stages (criadera). Every year, a portion (up to one third) of the fully matured sherry is taken from the lowest row of barrels for bottling and marketing. From bottom to top, the wine is taken (saca) and topped up (rocío) from the row above. The average ageing time for a wine in the solera system is calculated by dividing the total wine stock in a solera system by the amount of wine extracted each year. The quotient must be greater than two. A wine may therefore be marketed after two years at the earliest.

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The world's largest Lexicon of wine terms.

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