Before the industrialization of sherry production, Palmas were the greenest grapes with the lowest potential alcohol and the most likely to develop flor. Cortados would come from riper grapes which would already have an oxidative character even before being put in barrel. Cortados also never reliably developed flor. At Luis Perez, Palma Cortada refers to a Palma where the flor has begun to weaken, and the wine takes on a slight oxidative quality, usually after at least two years in barrel. Palma Cortada starts with harvest in early to mid-September, followed by drying for 7 hours before pressing by foot. Fermentation occurs by indigenous yeast in botas, followed by aging under flor.