Cream Arrumbaó

The Arrumbaó is a wine obtained from a mixture of dry and sweet wine, fundamentally fragrant, sweetened with Pedro Ximénez, which gives it an intense character and a lot of body.


From brown to dark mahogany in color and unctuous in appearance, its aroma combines sweet notes such as those of nuts, and toasted notes, such as nougat and caramel.

It has a velvety texture on the palate, with a balanced sweetness, and a long aftertaste in which the sensation of sweetness is combined with the typical notes of the oloroso.

The Arrumbador is "The worker who in the wineries performs the operation of laying the boots and racking, nodding and clarifying the wines," according to the RAE. The Regulatory Council complements it with the following contribution: "The winery's own operator who carries out the tasks of moving and storing the boots, as well as the transfer of wine and other operations typical of aging." A trade, in short, that over the years has been losing personnel within the wineries. But that is one of the most important given the sherry storage system.