TheDrinkShop.com Logo

Gonzalez Byass - Tio Pepe

Very Dry

Was £12.48 - Now £11.56
75cl Bottle £11.56
In Stock


Trade pricing and quantity discounts available.
Apply

Country of Origin

Spain

Key Information

Grape Information

Other Information

  • ABV15%
  • AppellationJerez
  • Grape TypePalomino Fino
  • RegionJerez
  • SweetnessVery Dry

A Fino (dry) sherry.

Pale gold.

Crisp, fresh, clean, very dry and fragrant.

Pungent, distinctive "flor" aroma.

The estimated period of ageing is some 5 years. All the grapes are from vineyards owned by Gonzalez Byass in the "Jerez Superior" zone.
As with all wine elaborated from white grapes, it is best consumed within a year.

Serve chilled. Optimum temperature 4/10 degrees C.

Serve in a small tulip shaped glass to half the capacity, to full appreciate its delicate aroma.

Accompanies any type of aperitif (olives, cheese, nuts, etc.) and goes especially well with shellfish or seafood.

It is excelent with ice or as a long drink with tonic.

One may say that Tio Pepe Fino came into being for the first time on our 601 hectares of 'albariza' (lime earth) vineyards located on the outskirts of the city, on the exceptional 'pagos' (plots) of the Jerez Superior area.

About the first week in September, the Palomino strain used to make sherry is ready to be hand picked and placed in 15 kg boxes intended to prevent breakage of the grapes during transport which would set off uncontrolled fermentation, all of these harvesting tasks last about 20 days, during which the reception and vinification plant at 'Las Copas', with capacity to receive one million kilos of grapes per day, swarms with activity.

Once in the press, the grape is pressed several times, but only the first ones, that is to say, the softest, most delicate and least intense, will give the 'Yema Must' used to prepare Tio Pepe. Then fermentation begins in stainless steel tanks at a controlled temperature, through which the must will become wine of 12 degree to 13 degree alcohol content.

After racking (separation of the sediments, or lees, in the wine), the classification operation is performed by organoleptic analysis; their overseer tastes the wines and an analysis is performed at the laboratory to determine which wines will become finos and which will become olorosos.

Those that pass the strict examination we require for our fino Tio Pepe will be fortified by adding wine spirits up to 15 degrees, thus obtaining 'sobretablas Fino', which will lie in American oak casks for a year.

The rest of the must will be fortified up to 18 degrees, thus becoming 'sobretablas oloroso'. A year later, a second classification is performed to decide which way these wines will go, the finos remaining at 15 degrees and the olorosos at 18 degrees. That is when the traditional Jerez process of 'Solera y Criaderas' aging begins.

18 from Gonzalez Byass

0 Comments

Be the first to review, comment or discuss.

Newsletter

Don't miss the news.
Subscribe to our weekly newsletter.

Tag Cloud

Samantha Cox Valentine's Estonia Herno Gin Callooh Callay Luke Bensley The Bitter Truth Joe Wilkins Gin Hoxton Liverpool Isaac Jones Sam Vesey Mecanica Sommelier Video Andy Turner The Spirit Business Gin Masters Josh Beazeley Pilla Brothers Sacred Spirits Holly Law John Russell Goslings Rum Spritz Armagnac Antonio Palmarini Black Fire Coffee Liqueur Batanga Tequila Byrrh St Patrick's Day Timmy Falzon Select Aperitivo Shot craft beer Mayfield Alibi Italy Hofmeister Manchester Lexa Ulijaszek Marquis de Montesquiou Trailer Happiness Herno KIN Little Mixers Award Will Edmondson 33CankStreet Elliot Shenton Dark n Stormy The Milk Bar Arcane Spry The Lakes Distillery Christmas Matt Hurst Andrew Miller Aviation Denmark Steven Young Adam Day Old Tom Lanique Wine Elliot Doyle Halloween Ron Coclon Daffy's Covid-19 Distll No9 The Pickled Olive Rum Coffee Mr Black Edinburgh Dave Marsland RinQuinQuin Hygge Viru One Percent Forest Calvados Jack Mitchell Jefferson Marella Petrus London Venice Funkin Robert Burns Whisky Jerez Atlantic Bar and Brasserie St David's Day Rob Squire Goslings Liqueur Panos Dimou 40th Anniversary Sankey's Seafood Kitchen and Bar The Smugglers Cove Reading Josh Ambrose Prosecco Hannah Sharp Steel Bonnets Cocktails Pussers Joe Lynn Jindea Le Verger Kyle Atkinson Chris Churchman Woolton Sam Baxendale Rachel Orange Mixologist Blended Malt IO Premium Treacle Bar and Kitchen Cai Anderson Pere Magloire Double Dutch Toddy Xander Driver Sherry cocktails Bounty Rum Pedrino Lockdown Cocktails