Jerez de la Frontera, together with El Puerto de Santa Maria and Sanlucar de Barrameda, forms the "Sherry Triangle" in southwestern Andalusia, Spain. The region's albariza soils (bright white chalk) retain moisture through hot summers, sustaining Palomino and Pedro Ximenez vines. Brandy de Jerez, aged through the solera fractional-blending system in former sherry casks, is a major product alongside the fortified wines themselves. Styles range from bone-dry Fino and Manzanilla to rich, sweet Pedro Ximenez. The biological aging under flor yeast (a film of yeast on the wine surface) produces the distinctive tangy, saline character of Fino and Manzanilla sherries. Key houses include Gonzalez Byass (Tio Pepe), Lustau, Osborne, and Bodegas Tradicion.
