Bottles of sherry, as is the case with any other quality wine, should be treated with respect so that the wine therein may suffer as little as possible on its journey from the bodega to final consumption.

Generally speaking sherry does not improve once it has been bottled, its particular ageing system being closely linked with its fascinating sojourn inside the wooden cask. Sherry wine therefore reaches its optimal point for consumption at the moment it is withdrawn from the butt. We should not expect it to improve inside the bottle and, in fact, once it has passed a certain time there we are able to detect a certain deterioration of some of the wine's organoleptic qualities.

Once in the bottle the maximum period of time during which sherry will maintain its original characteristics depends upon the type of sherry in question. The most delicate wines are logically those aged biologically (finos and manzanillas) and taking them from the cask produces an important change in their habitat, suddenly leaving them unprotected by the film of yeast which until this moment has prevented oxidation. Other types of sherry which are aged in contact with air, olorosos, pedro ximénez, etc…, possess very high levels of stability as a consequence of the intense oxidation process undergone inside the butt.

Over the past few years sherry firms have incorporated significant technological advances into the bottling process and these days even biologically aged wines are able to maintain their organoleptic qualities intact for long periods of time. Modern filtration processes and the use of inert gas to replace any oxygen which may possibly enter the bottle are techniques which enable sherry lovers all over the world to enjoy these wines as if they were still inside the bodega itself.

Having said this, it is always useful to bear in mind certain maximum periods of time during which any wine may be kept in the bottle, after which it starts to lose some of its organoleptic characteristics. This process is logically accelerated once the bottle has been opened. Although in the case of sherry it is not absolutely essential to drink the bottle in one go, direct contact with oxygen present in the air brought about by removing the cork from the bottle accelerates the natural development of the wine.

As a general guideline, and always on the condition that the bottles have been carefully transported and stored without suffering any major fluctuations in temperature, we may say that these periods are the following:

As with any other type of quality wine the bottles must be kept in a dark, quiet place with no temperature fluctuations or vibrations. Unlike other wines, sherry bottles should be stored upright in order to reduce the surface of wine exposed to oxidation to a minimum.