What is the aging process for Oloroso Sherry characterized by?

Oloroso Sherry is characterized by its aging process that occurs without the protective yeast called flor. This type of aging exposes the wine to oxygen, which significantly influences its flavor profile, giving it a rich, nutty character. The interaction with oxygen not only adds complexity to the wine but also allows for deeper oxidative notes to develop, such as dark fruits, toffee, and spices.

In contrast to other styles of Sherry, particularly Fino and Manzanilla, which rely on flor for protection against oxygen and are therefore lighter and crisper in profile, Oloroso embraces oxidative aging. This approach contributes to its full-bodied nature and darker color. The other options do not apply to Oloroso's aging process as effectively; for example, flor is critical for styles like Fino, added sweetness refers to the creation of Cream Sherry, and cooler temperatures do not typically characterize Oloroso, which is generally aged in warmer, more favorable conditions to promote oxidative aging.