Description
Alvear Cream is the winery’s most entry-level Oloroso. This is a classic Oloroso, which is produced from Pedro Ximénez base wine fermented to 15% in tinaja, and subsequently fortified (to prevent the growth of flor), before being submitted to an average of eight years of ageing in the system of soleras & criaderas. Before being racked to barrel, the wine is sweetened (100 g/L) with PX sweet wine, unlike other Creams on the market, which are sweetened with rectified-concentrated grapemust.
Alvear Cream is aged oxidatively for an average of eight years in American oak butts in the system of soleras & criaderas under velo de flor.
As with other Cream sherries on the market, Alvear Cream is a sweetened Oloroso. Unlike other more commercial Creams, however, Alvear produces its cream in a more artisanal style, by sweetening the wine with PX sweet wine, unlike the RCGM used to sweeten more commercial Creams.
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