Eva Cream Sherry, Bodegas Barbadillo

VINIFICATION TYPE OF FERMENTATION: TANKS: Stainless steel TEMPERATURE: 20º TIME: 12 days YEAST: Indigenous AGEING TYPE: Oxidative TIME: 6 years of oxidative ageing CELLARS: La Pastora, La Nueva TOTAL BUTTS: 10 criaderas given over to oxidative ageing. TYPE OF BUTT: Traditional Jerez butt made from American oak DESCRIPTION OF PROCESS: Once the fermentation of the Palomino must has finished, the most robust wines are selected and fortified with wine-based distilled spirit to bring the alcohol content up to 18%. This fortified wine is known as sobretablas and is destined for ageing in traditional Jerez botas, usually of 500 litre capacity. This ageing or crianza is achieved through oxidation of the wine whilst in barrel and racking within each tier of the criadera. This traditional system is characterised by the care - fully orchestrated movement of wine between the soleras and criaderas within each cellar. With this particular wine, the ageing process lasts for a period of 7 years. Before bottling the wine is carefully blended with PX that has itself been matured in the same system of soleras and criaderas, in order to achieve the desired characteristics of a Sherry "With this particular wine, the ageing process lasts for a period of 7 years. Before bottling the wine is carefully blended with PX that has itself been matured in the same system of soleras and criaderas, in order to achieve the desired characteristics of a Sherry."