Alameda Cream
91 Points Robert Parker
Tasting Notes:
An elegant Cream, resulting from its base of fine old Oloroso (Faraón) and a touch of Triana Pedro Ximenez. It achieves just the minimum sweetness level required for Cream, thus retaining finesse and food pairing versatility.

Palomino Fino y Pedro Ximenez

To obtain the finest quality must Palomino is cultivated on the chalky ‘albariza’ soil from the vineyards of Balbaina and Miraflores.

Vinification process:
Controlled fermentation in water-cooled stainless steel tanks, using the natural yeast of the grape. The wine is then lightly fortified to 17% to prepare it for aging in oak barrels. The Pedro Ximénez is picked, then left under the sun for several days to produce a very sweet wine. The two wines (Palomino and Pedro Ximénez) are aged in American oak using the traditional Solera system oxidative aging process. These two wines are then blended to create the Cream. Before bottling, the wine is stabilized using a cold treatment process and afterwards filtered.

Aging process:

Limited Production
Alcohol Contents:
18% Vol

Main aromas and flavors:
Apples and honey

History Awards:
91 Points Robert Parker