Alvear Pale Cream

D.O. Montilla-Moriles

Sierra de Montilla, the Grand Cru of Montilla-Moriles, south of Córdoba, Spain

100% Pedro Ximénez

Alvear produces its entry level wines from a combination of estate (25%) and leased (75%) vineyards planted in the Sierra de Montilla de Calidad Superior and flatlands in the foothills of the Sierra.

Between 1980 and 2000.

Bush-trained and trellised vines, farmed completely sustainably without organic certification, but avoiding all use of harmful fungicides, pesticides, herbicides, fertilizers, and irrigation.

Albariza (in the Sierra de Montilla) and Arenas Rojas (in the heart of the DO).

Semi-Continential Mediterranean. Extremely high temperatures and irregular rainfall from year to year.

Alvear Pale Cream is produced from Alvear's youngest and freshest Fino. The wine is produced from Pedro Ximénez based wine fermented to 15% (without fortification) in tinaja, and subsequently aged in the system of soleras & criaderas biologically under velo de flor. Fortification is illegal in Montilla-Moriles for the production of Fino. Before bottling, the wine is sweetened with Pedro Ximénez sweet wine, unlike most of the Pale Creams on the market which are sweetened with rectified-concentrated grape must.

Alvear Pale Cream is biologically aged (as a Fino) for an average of two years in American oak butts in the system of solera & craideras under velo de flor. Before bottling, the wine is sweetened with PX sweet wine.

Alvear Pale Cream is a traditional Pale Cream (sweetened Fino) produced with the winery's freshest and youngest Fino (average two years old) that is sweetened with PX sweet wine before bottling after ageing under velo de flor. This is a more artisanal and serious style of Pale Cream, given most Pale Creams on the market are sweetened with RCGM.