Founded in 1835 by Manuel Maria González, Gonzalez Byass sherries are produced from their bodega in Jerez, Spain, where unique, chalky vineyard soils retain moisture to help vines thrive during long, hot summers. The Palomino grapes destined for Tio Pepe are pressed using pneumatic Willmes presses therefore obtaining the highest quality must. Only the 'mosto yema' the free run and first press must is used for Tio Pepe. Following fermentation to between 11% and 12% alcohol the wine is fortified to 15.5% alcohol and then enters the Tio Pepe solera. 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 its unique aroma and character. The wine remains for a minimum of 4 years following the traditional Solera system under the flor. Residual sugar: Less than 1g/l. Bottled at 18%. (Bottle size 750ml)

Nose: Sharp yet elegant aromas of the yeast from the flor balanced with toasted almond notes typical of the Palomino variety.

Palate: On the palate completely dry with reminders of almonds, green olives, green apple and slightly bitter.

Finish: Surprisingly fresh after 4 years spent in oak with a long and complex finish.

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