Alvear Cream 750ml

Alvear's vineyards are planted on chalky albariza soils in the Montilla-Moriles DO, south of Córdoba, where summers routinely exceed 40°C. At this latitude Pedro Ximénez achieves natural must weights high enough for alcohol to halt fermentation before the wine is fully dry — no fortification is required. The Fino is aged biologically under a veil of flor yeast in solera; the Cream blends sweetened PX into the base wine; and the Conde de la Cortina PX is a long-oxidative dessert wine. As one of the oldest wine estates in Andalucía, Alvear predates the current DO classification by more than two centuries.