What characterizes a Pale Cream sherry?

Pale Cream sherry is characterized by the addition of sweetness to an otherwise dry base. This style originates from a Fino or Manzanilla sherry, which is dry and light in flavor. To transform this dry base into Pale Cream, either rectified concentrated grape must (RCGM) or naturally sweet wines (dulces naturales) are added. This process results in a sherry that has a residual sugar content typically ranging between 45 to 115 grams per liter, providing the characteristic sweetness associated with Pale Cream sherries.

By contrast, other options don't accurately reflect the definition of Pale Cream. A Fino or Manzanilla without sweetness would not fit this style since it lacks the sugar content that defines a Cream sherry; the same applies to Fino or Manzanilla with significant acidity, which also doesn't encompass the essence of Pale Cream. Finally, describing a dry sherry aged for more than 10 years aligns more with an old Amontillado or Oloroso but does not pertain to the sweetening process that characterizes Pale Cream sherries.