How long does it typically take for the flor’s food supply to be depleted?

The correct answer, 12-18 months, is based on the lifecycle of the flor yeast that plays a critical role in the production of certain styles of Sherry, particularly Fino and Manzanilla. Flor is a layer of yeast that forms on the surface of the wine as it ages in barrel, consuming the wine's alcohol and other nutrients.

During the initial stages of aging, the flor thrives and significantly contributes to the development of the wine's unique characteristics. However, as time progresses, the food supply—mainly alcohol and glycerol—diminishes. Typically, after 12 to 18 months, the resources available for the flor begin to dwindle to a point where it can no longer sustain itself adequately, thus leading to its decline. This timeline is essential for winemakers to consider when deciding when to bottle the wine or whether to fortify it to preserve the flor’s presence and the resulting flavor profile.

Options indicating shorter or longer time frames do not accurately reflect the typical lifespan of the flor under optimal conditions for being active and effective in the barrel. This knowledge is fundamental in understanding the aging processes that contribute to the style and quality of Sherry wines.