The Palomino grapes destined for Tio Pepe are pressed using pneumatic Wilmes presses therefore obtaining the highest quality must.
Only the ‘mosto yema’ the free run and first press must, is used for Tio Pepe. Due to the 15.5% alcohol and the unique temperature and humidity in the Jerez cellars a layer of yeast known as the ‘flor’ will form on the surface of the wine.
This flor is the most important influence on the Fino wine as it protects it from oxygen and gives it it’s unique aroma and character. The wine remains for a minimum of 4 years following the traditional Solera system under the flor.
Colour: Pale golden yellow colour.
Nose: Sharp yet elegant aromas of the yeast from the flor balanced with toasted almond notes typical of the Palomino variety.
Palate: Completely dry with reminders of almonds. Surprising fresh with a long and complex finish.
Grape Varieties: 100% Palomino Fino
Ageing: 4 years spent in oak
History of González Byass
González Byass was the first Sherry winery to export the fino style back in 1844 when they sent casks of this local style to the UK. This wine has now become a national icon and is the number one selling fino in the world, today sold in over 100 markets. The wine was named in honor of Gonzalez Byass’ founder’s uncle Jose Angel (Tio Pepe meaning Uncle Joe in Spanish).
The brand was the first registered trademark in Spain and has become one of the most famous Spanish brands internationally. In addition, Gonzalez Byass is famed for its innovative special releases, such as Tio Pepe en Rama and Las Palmas which show the natural development of Tio Pepe over time. Winemaker Antonio Flores was chosen as the Fortified Winemaker of the Year at the 2016 International Wine Challenge.