Gonzalez Byass Tio Pepe Fino

Definitive fino sherry - 'An unparalleled aperitif' (Daily Telegraph). Bracing stuff, fresh and citrussy with a little green apple, this is a wonderful refreshing sherry that it's just criminal to keep on the subs' bench until Christmas.

Gonzalez Byass was founded in Jerez in 1835 by Manuel Maria Gonzalez. At the young age of 23 he decided to dedicate himself to the production and commercialisation of sherry wines and spirits. Nowadays the company is controlled by the Gonzalez family, now in its fifth generation. Gonzalez Byass has since been dedicated to the production and commercialisation of quality Sherry wines and Spirits and Tio Pepe went on to become the number one selling Fino in the world

Gonzalez Byass

Palomino

NV

Gonzalez Byass

www.tiopepe.co.uk

Gonzalez Byass is situated in the city of Jerez, Andalusia, in the heart of the D.O. Jerez. This area enjoys a warm and humid climate which helps in the maturation of the grapes. The Gonzalez Byass vineyards are found on the albariza soil which is the best soil in the area for the growth of vines as it has a very high chalk content and therefore a large capacity for maintaining moisture, very important given the long, hot and dry summers experienced in Jerez.

Contains Sulphur Dioxide/Sulphites

Uncompromisingly dry, refreshing and distinctive

Wine of Spain

Suitable for vegetarians.

15

11.3

Suitable for Vegetarians

Bottled by:
Bodega Gonzalez Byass Jerez,
S.L.U.-M.M. Gonzalez,
12 Jerez,
España.

Refrigerate after opening an drink within a few weeks.

Full Product Name:
White Spanish Wine

Storage:
Refrigerate after opening an drink within a few weeks.

Origin:
Product of Spain

Additional Information:
Alcohol By Volume: 15%
Units: 11.3

Gonzalez Byass

Tio Pepe is the perfect partner for savoury nibbles, olives, fried fish, Spanish ham and of course tapas. Tio Pepe is best enjoyed within a year of bottling. Serve well-chilled

Antonio Flores

Serve well-chilled.

Pack - Glass

As soon as Palomino grapes reach the winery they are pressed using neumatic presses without crushing the stems, seeds or skins. After fermentation in stainless steel tanks, classification and fortification to 15.5% the wine enters the Tio Pepe solera where it will age for more than 4 years in American oak barrels following the traditional Solera system. During this period the wine undergoes biological ageing under a layer of yeast known as the 'flor'.