Alvear Solera Cream

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Alvear Solera Cream

  • Location: The winery is located in Montilla. The vineyards are located on the hills of the Sierra de Montilla.

  • Varietal: 100% Pedro Ximénez, whose historical origins lie along the Rhine river in Germany.

  • Vineyards: The Alvear family owns 310 acres (125Ha.) of vineyards located in the most famous pagos of la Sierra de Montilla, Moriles, and Las Puentes. The Alvear family also works with viticulturists that have traditional, long lasting relationships with the family. All vines were planted before 1990.

  • Soils: Albariza. Rich in calcium carbonate, with the soil and subsoil composed of soft marlstone, a type of soil composed mostly of limestone and mud. These soils are poor in organic matter, infertile, of a simple mineral composition, with a crumbly consistency.

  • Winemaking: The Pedro Ximénez grapes are pressed in a pneumatic membrane press, and the temperature controlled fermentation takes place first in stainless steel, and is completed in concrete tanks. Due to the abundance of natural sugars that are accumulated during the ripening process, the wine will reach 15% alcohol naturally, without the necessity of adding any extra alcohol. This is the key to Alvear’s Fino and Amontillado, and the intensity of their Oloroso. After the winter, the wines are tasted and classified for ageing. The wine is transferred to 512L American oak barrels for several years, distributed in the traditional system of criaderas and soleras. Solera Cream is traditional Oloroso sweetened with Pedro Ximénez sweet wine. As opposed to the Fino, Alvear produces their Oloroso by impeding the development of the flor. The impact of this oxidative ageing is more dependent on the oak, oxygen, and time.