The Phoenicians, one of the first great maritime trading cultures, founded the city of Gadir (modern Cádiz) on the coast of southern Spain around 1100 BCE and established the value of viticulture and wine as a commodity in Andalucía.
The wine trade of the eastern Mediterranean owes a significant debt to Phoenician ships: the grapes they carried from the Middle East to North Africa, the Mediterranean islands and the Iberian peninsula represent the genetic ancestors of some of the modern varieties of Spain. However, while the Phoenicians may have introduced viticulture in Spain, evidence of primitive grape cultivation reaches thousands of years back in time, and wild grapes preceded mankind in the region. Winemaking continued under the Romans, who improved on the fragile, large amphorae in use, but it remained a secondary pursuit under the conquering Moors, whose religion forbade the consumption of alcohol. Still, grapegrowing persisted and was often used for raisins and distillation for medicines, perfumes, and other goods. Despite the indifference of the Moors—the sale of wine was illegal, but often tolerated—Spanish wine became renowned for its strength, and found its way as a blending component into wines from France and Italy. During this time, the Catholic church began to expand slowly as well and would soon come to reign in Spain. In 1492, Christopher Columbus and the Spanish explorers opened up a new world for Spanish trade. Wine benefitted greatly from these related occurrences: with the law’s renewed approval, Spanish wine went forth with Spanish ships to supply the nation’s new colonies, and the inherently heavy wines were often made in a deliberately rancio style, or they nonetheless arrived in the West Indies that way. Sherry wines, possibly the first vinous
Sherry questions:
Are the allowed liters per 100kg of grapes different for Primera Yema and Segunda Yema?
Wondering why flor either partially or completely dies off when we get to the Amontillado stage? Is this after it has been removed from the solera, or is it dying off because it is further and further away from fresh nutrients?
There's an explanation here regarding pressing. It sounds like the Segunda Yema is often about half of the volume of the Primera Yema, but yields are determined by the pressure applied and not the volume.
There are several reasons that the flor might die at the Amontillado stage. The wine is often re-fortified when it goes from biological to oxidative aging, which kills the yeast. It can become inactivated naturally because of low levels of nutrients or high levels of alcohol as the wine concentrates through evaporation.