The philosophy of Lustau has remained the same since its founding in 1896: the pursuit of the highest quality to offer the market the widest and best range of sherry. In recent years, Lustau has been honored and recognized with many awards. Lustau's winemaker, Manuel Lozano, was named Winemaker of the Year for seven consecutive years by the International Wine Challenge in London.

Sherry is a fortified or "encabezado" wine in the terminology of the wineries of Jerez. This means that additional alcohol is added to these wines to assist their extensive aging process in American oak barrels. Wines classified by their age as Finos and Manzanillas are fortified until a total alcohol content of 15º is achieved. Wines classified by age as Olorosos are fortified until a minimum alcohol content of 17º is achieved.

Depending on the final alcohol content, the wine will develop in the barrels through one of the two aging systems used for sherry:

• BIOLOGICAL AGING: By storing the wine at 15º, a yeast cap (flor) forms to isolate the wine and protect it from oxidation.
• OXIDATIVE AGING: Biological activity above 17º is impossible. Without the protection of the "flor", the wine will begin the long, relentless process of oxidation, evident in its progressively darker color.