Various types are available:

• Fino (‘fine’ in Spanish) is the driest and palest of the traditional varieties of Sherry. The wine is aged in barrels under a cap of flor yeast to prevent contact with the air.
• Manzanilla is an especially light variety of Fino Sherry made around the port of Sanlúcar de Barrameda.
• Manzanilla Pasada is a Manzanilla that has undergone extended aging or has been partially oxidised, giving a richer, nuttier flavour.
• Amontillado is a variety of Sherry that is first aged under flor and then exposed to oxygen, producing a sherry that is darker than a Fino but lighter than an Oloroso. Naturally dry, they are sometimes sold lightly to medium sweetened but these can no longer be labelled as Amontillado.
• Oloroso (‘scented’ in Spanish) is a variety of sherry aged oxidatively for a longer time than a Fino or Amontillado, producing a darker and richer wine. With alcohol levels between 18 and 20%, Olorosos are the most alcoholic sherries.[15] Like Amontillado, naturally dry, they are often also sold in sweetened versions called Cream sherry (first made in the 1860s by blending different sherries, usually including Oloroso and Pedro Ximénez).
• Palo Cortado is a variety of Sherry that is initially aged like an Amontillado, typically for three or four years, but which subsequently develops a character closer to an Oloroso. This either happens by accident when the flor dies, or commonly the flor is killed by fortification or filtration.