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").

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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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg