Embojada: 

Epithet applied to a butt positioned so that the bulge hoops are located in the centre of the palos de escalera and chocks are placed under the hoops.

Empernacar: 

To straddle, referring to a man standing in the top tier of a row of butts, with a leg on either side of the space between two butts and resting on one in the tier below.

Encabezado: 

Fortification, or addition of wine alcohol, to young wine (up to this point still referred to as must in the sherry region) with the aim of modifying its alcoholic content.// Mar. To join two things by their heads.

Encargado (de cuadrilla): 

Foreman in a winery team of four, composed of himself, two other skilled men and an apprentice.// Acad. A person entrusted with doing something.

Encornada: 

Epithet applied in the winery to a butt whose long axis is not perpendicular to the palos de escalera or parallel to other butts in the row.

Entallar: 

To cut staves to length.// Acad. To make cuts in a piece of wood so that it can be put together with another.

Escala: 

Scale. Each sequence of butts, containing similar wine of the same age, that forms part of a criadera and solera system.// Acad. An organised sequence of things that differ from each other but are of the same sort.

Escaleretero (aviador): 

Sawyer. Skilled cooper who splits, selects and shapes the staves.

Especificado: 

Vineyard worker chosen to carry out delicate operations.

Espensilla: 

Little room used as the vineyard foremans office. Larder-like cupboard used for storing the vineyard foremans office materials.

Espirriaque: 

Poor-quality must obtained from the third pressing, or pressing the residue
Jerez-Xérès-Sherry

Sherry Wines

Classic, Passionate & Uniquely Spanish
Vino Generoso

Manzanilla

Vino Generoso

Fino

Vino Generoso

Amontillado

Vino Generoso

Oloroso

Vino Generoso

Palo Cortado

Vino Generoso de Licor

Pale Cream

Vino Generoso de Licor

Medium

Vino Generoso de Licor

Cream

Vino Dulce Natural

Moscatel

Vino Dulce Natural

Pedro Ximénez