 This region produces mainly sweet dessert wines using similar techniques to those used for the production of sherry, that is, by "crianza bajo velo de flor" (which involves allowing a "veil" of flor yeast to form on the surface of the must in the casks) and "por el sistema de criaderas y soleras" (which refers to the process of aging the wine in soleras).Apart from forming a barrier between the wine and the air, the flor also cause certain chemical phenomena in the wine which affect the taste