The fermentation happens in American oak barrels at around 22°C and 24°C and subsequent oxidative aging occurs in American oak casks for 20 years.
The newest label in the sherry business (started in 2014). It used to be an almacenista, selling premium wines to Domecq. They source the fruit from their own vineyard, located in the Pago de Montealegre, and choose to ferment their musts in American oak instead of the omnipresent stainless steel. The soleras of the firm date back to 1789. They are located at the highest elevation in Jerez, in the San Miguel neighborhood, getting the best possible exposure to the westerly winds from the Atlantic. The Cruz Vieja sherries are always bottled en rama, unfiltered, in order to bring their amazing complexity from barrel to table.