The must destined for Alfonso comes from the second press of the pneumatic Willmes presses so as to obtain slightly more structure and body. Following fermentation to between 11% and 12% alcohol the wine is fortified to 18% alcohol and then enters the Alfonso Solera. Alfonso remains in American oak casks, supervised by our winemaker and master blender Antonio Flores.
Colour: Golden amber colour.
Nose: Round intense aromas with the nuttiness of the Palomino variety standing out, in this case hazelnuts and walnuts. As a result of the time spent in cask Alfonso shows subtle aromas of oak and spiced notes which remind of truffle or leather.
Palate: Flavourful and structured with a long and complex aftertaste and slight vanilla touches with a surprising sweet note on the finish.
Grape Varieties: 100% Palomino Fino
Ageing: Average 8 years in American oak casks following the traditional Solera system
History of González Byass
González Byass was created in 1835 by Manuel Maria González and remains in family hands today, now in the fifth and sixth generation.
Founded in Jerez de la Frontera, Andalusia, in the heart of Sherry country, it is dedicated to the production of high quality sherries. The Sherry triangle, made up of Jerez de la Frontera, El Puerto de Santa Maria and Sanlucar de Barrameda, has a unique microclimate influenced by the surrounding Atlantic Ocean and Guadalquivir and Guadalete rivers. Production is dominated by the Palomino variety, and vines are planted in the white Albariza soil, with high chalk content which is excellent for retaining moisture. These soil conditions, combined with over 3,000 hours of annual sunshine, fresh, humid breezes from the west (poniente) and warm, dry breezes from the east (levante) have formed the perfect marriage with the Palomino variety to produce an array of sherry styles.
All sherries are aged following the traditional Solera system where the wines are blended in 600 litre American oak casks. Many styles are produced with distinctive characters depending on whether they have been aged under the influence of the flor (a layer of natural yeast) or as an oloroso (in contact with oxygen).
Today the Gonzalez Byass portfolio includes a wide range of sherries including Tio Pepe, the Superior Range and the VORS range, enological gems aged for over 30 years.