Sweetend Amontillado can still produced but they should be labeled Medium / Cream sherry, sometimes with an addition like “Blend of Amontillado”. Types of Amontillado sherry. Jerez Amontillado is sometimes used to designate the maturation in a bodega in Jerez de la Frontera.
Fino is a dry, pale white sherry wine produced within the D.O. Jerez / Xéres / Sherry Some of the most renowned Finos include Tio Pepe (Gonzalez Byass), La Ina (Lustau) and Inocente (Valdespino) It is made from the Palomino grape and biologically aged, entirely under a layer of flor.
Manzanilla typically displays more coastal aromas than a Fino, like seaspray, salt or even iodine. In Spanish, manzanilla is chamomile, which is another aroma typically found in this type of sherry. Like Fino, Manzanilla is produced in a Solera system, but it typically has more scales than their Fino counterparts.
Production of Moscatel grapes are nowadays very limited in the sherry region, nearly all Moscatel grapes are brought in from the nearby town of Chipiona. A Moscatel Pasas or Moscatel de Pasas is made from grapes that were dried in the sun for up to three weeks, a process called asoleo.
Palo Cortado is an intermediate type of sherry and probably the most ambiguous of them all. This is fueled by the vague description in the official rules of the Consejo Regulador: it should have the aromatic refinement of Amontillado combined with the structure and body of an Oloroso.
Pedro Ximénez (also known as PX and many other variations) is the name of a white Spanish wine grape variety grown in several Spanish wine regions but most notably in the Denominación de Origen (DO) of Montilla-Moriles. Here it is used to produce a varietal wine, an intensely sweet, dark, dessert sherry.