Literally “flower” in English. A combination of yeasts responsible for the biological ageing of fino wines. These yeasts mainly belong to the four species of the Saccharomyces genus: S. Beticus, S. Cheriensis, S. Montuliensis and S. Rouxii. The flor, also known as velo (veil) develops spontaneously on the surface of the wine in the form of a floating greyish-white film. Mosto de flor is grape juice extracted without pressing the grapes.