Santa María Cream

PRODUCTION AND AGEING
Soil: albariza, a predominantly chalky soil with a great capacity for absorbing water,it allows the roots to penetrate deeply, picking up a very diverse range of substrates that are then transmitted to the wine.

Climate: a temperate climate with hot summers and the notable influence of the Atlantic Ocean, both due to the poniente wines in the summer, as well as the frequent morning showers, providing the plant with a moderate but continuous supply of water.

Winemaking: The Palomino Fino grapes are hand-harvested and are collected in small crates to avoid damaging the bunches. Then they are gently pressed before being fermented at a controlled temperature of 24ºC. Once it reaches 11-12º alcohol, it is fortified with liqueur to 19º alcohol.Once fortified, the sherry is transferred to 500-litre American oak barrels, where it ages through a unique solera system. The special microclimate of El Puerto de Santa Maria, where our winery is situated, prints its marvellous personality on this wine through favouring slow oxidative ageing.

TASTING NOTE
Appearance: Osborne Santa María Cream is a bright and luminous dark mahogany colour.
Nose: predominant aromas of walnuts, raisins and figs.
Palate: with plenty of body, it is harmonious, with sweet notes of raisins and caramel mixed with an elegant touch of oak.

SERVING SUGGESTIONS
Pairing: Ideal for combining with creamy cheeses like Torta del Casar or Camembert. Also fantastic with foie gras.
Serving temperature: 12-16ºC

WINERY INFORMATION
Winery: Bodegas Osborne
Grape varieties: Palomino Fino and Pedro Ximénez
Designation of origin: Jerez-Xérès-Sherry
Alcohol by volume: 19% Vol.