Ranging from yellow straw to pale gold in colour. In the nose it shares the sharp bouquet of biologically aged wine, with hints of hazelnut and dough received from the flor.
Light and fresh in the mouth but with a delicate sweetness which is pleasant on the palate and reduces the bitter aftertaste of biologically aged wines, which are naturally very dry.

Pale Cream is a vino generoso de licor produced from biologically aged wine (fino or manzanilla) to which concentrated rectified must is added in order to create a touch of sweetness to mitigate the original dry sensation of the wine.
The use of concentrated rectified must as a sweetener, a product made from grapes and which consists exclusively of the sugars and juices extracted from the same, is generally preferred to the use of naturally sweet wines, as this allows the conservation of the characteristic original pale yellow colour in the final blending.

Alcoholic content of: between 15,5 and 22% vol.
Sugar: 45 - 115 gr. / litre
Total acidity (tartaric): 3 - 5 gr. / litre
Volatile acidity (acetic): < 0,4 gr. / litre
Very low glycerine content. (< 2 gr. / litre)

Pale Cream must be served chilled, at around 10º C.

The ideal wine to pair with foie and pâté. Very pleasant with fresh fruit (pear).