What are the two principal needs for bodegas in Sherry country?

The two principal needs for bodegas in Sherry country are the retention of humidity and the reduction of heat. This is vital for the aging process of Sherry wines, particularly due to the unique dynamic of biological aging that occurs in many styles of Sherry, such as Fino and Manzanilla.

High humidity levels help to prevent the evaporation of water from the wine, which can concentrate flavors and lead to undesirable changes in the wine’s profile. Maintaining a favorable humidity level at around 70-80% is crucial for the proper functioning of the flor yeast, which forms a protective layer on the wine, facilitating its specific aging characteristics.

At the same time, managing heat is equally important. Excess heat can accelerate the aging process and spoil the delicate balance of flavors developed during fermentation and aging. Cooler conditions allow for a slower, more controlled maturation, preserving the integrity and complexity of the wine. Thus, the ideal environment for Sherry production is one that retains adequate humidity while minimizing excessive heat.