Emilio Hidalgo's Morenita Cream is a wonderfully sweet sherry made from Palominon (70%) and Pedro Ximénez (30%) grapes.

The glass reveals itself in an intense amber color with golden shimmers. A clean delicate bouquet with hints of caramel, dried fruits, nutty notes and mocha enriches the nose. Soft and elegant, this sherry lies on the palate and impresses with its beautifully balanced sweetness and a slightly refreshing taste. The finale has a pleasant length.

Vinification of Hidalgo Morenita Cream The grapes harvested

by hand are destemmed, gently pressed and the must produced is fermented in a temperature-controlled manner in a stainless steel tank. The young wine is then drawn off, sprayed on and placed in American oak barrels for ripening

After maturation without yeast flour, the wine is transferred to the traditional Solera system, in which sherries of the same type are aged in barrels arranged one above the other. The oldest wines are stored in the lower barrels (Solera), while the youngest wines are stored in the upper rows (Criaderas). The sherry intended for sale is always removed from the lower barrels. In this case, however, only a small part (a maximum of one third) is removed and the removed part is then filled up by sherry from the upper rows. The whole principle continues to the uppermost barrels, where young wine, the Mosto, is added to the sherry. Oloroso, produced under oxidative influence, is then married to a naturally sweet wine.

Food recommendation for the Morenita Cream Emilio Hidalgo

are no limits to the possibilities of enjoyment: this sweet sherry from Spain is recommended both for pure drinking and as an aperitif, as an accompaniment to tapas & canapés and as a dessert wine.

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