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Maturation: Aged in oak barrels
Cellaring: Ideal for drinking now but can evolve beautifully over the next decade
91 Points – James Suckling: “Bright and clean with tension and energy
this Barbera undergoes malolactic fermentation at 20°C and is aged for 6 months in oak to enhance its spicy and fruity character
notably receiving 94 points from Tom Kline of The Wine Pilot
Alvear Cream Sherry, Montilla-Moriles, Spain Valle de Maule Maturation: Aged in oak barrelsFrom one of Spains oldest and most storied bodegas, Alvear Cream Sherry is a refined expression of Montilla Moriles tradition, crafted from 100% Pedro Ximnez grapes grown in the sun drenched hills of southern Crdoba. Blending the savory depth of Oloroso with the natural sweetness of Pedro Ximnez, this artisanal Cream Sherry strikes a harmonious balance between richness and drinkability. Product Details: Region: Montilla Moriles, Andalusia, Spain
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