Historically biologic wines with a fuller body that began to take on an oxidative character were set apart by chalking a line across the stripe – basically cutting (cortado) the stripe (palma). These wines always came from the warmest spots of the best pagos. La Barajuela Oloroso, previously Cortado, is an attempt to recreate this antique style of wine that had been all but wiped out by the industrialization of winemaking in Jerez and the loss of ancestral vineyards to phylloxera. It is made from a selection of Palomino Fino grown in Carrascal Alto on the El Corregidor estate. Oloroso is harvested in mid-September, and the grapes are allowed to dry under the sun for two days before pressing and fermentation. It spends up to 4 years in used Sherry casks before bottling.