How must grape must fermented from Palomino grapes be processed?

The fermentation of grape must derived from Palomino grapes, which are the primary variety used for the production of Sherry, is required to be completed to dryness. This means that during the fermentation process, the sugars present in the grape must are converted into alcohol, resulting in a wine that is not sweet.

A key aspect of Sherry production is that the wine undergoes a full fermentation, where the natural sugars are fermented entirely, leading to a dry style that allows the character of the Palomino grape and its terroir to shine through without sweetness masking the flavors. This dryness is essential, as it sets the stage for subsequent aging processes, whether biological under flor yeast or oxidative in the case of certain styles like Oloroso.

The other processing options mentioned, such as achieving a certain sweetness level, high acidity, or low pH, are not primary considerations for the initial fermentation of Palomino grape must. Instead, the focus is on achieving a fully dry base wine, which is a fundamental aspect of crafting the diverse and complex Sherry wines recognized worldwide.