Wines with an alcohol content of between 14% and 23%, made using special techniques (including the addition of wine alcohol or natural sweet wine) and from specific grape varieties. In Spain, the most famous fortified wines are found in the Jerez and Montilla-Moriles regions: fino, manzanilla, Pedro Ximénez, amontillado, oloroso, palo cortado, etc. These Andalusian fortified wines span a wide range of colours, aromas and flavours, achieved through a unique and original production process that includes the traditional system of ageing in stacked barrels (soleras and criaderas).