Naturally Sweet Sherry Wines are those obtained from must produced from over-ripe or sunned grapes, generally of the Pedro Ximénez or Moscatel varieties. This must, rich in sugars as a consequence of the sunning process of "pasificación" (which literally converts the grapes into raisins) is only partially fermented, with the aim of conserving most of its original sweetness.
In order to achieve this, wine alcohol is added once fermentation is under way. Those wines thus obtained are then aged in direct contact with the oxygen in the surrounding atmosphere, leading to them acquire a deep mahogany colour and distinctive thickness. The following types of naturally sweet wines are produced according to the variety of grape used: