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White Spanish Wine
White Spanish Wine
Wine of Spain
Uncompromisingly dry, refreshing and distinctive, 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.
Allergy Advice
Contains Sulfites
Bottled by:
Bodega Gonzalez Byass Jerez,
S.L.U.-M.M. Gonzalez,
12 Jerez,
España.
Serving suggestion: 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
Country of origin: Spain
Product of Spain
Bottle
Alcohol by volume: 15%
Serving suggestion: Uncompromisingly dry, refreshing and distinctive
Alcoholic content: 11.3 units
Region of origin: Jerez
Agent: Gonzalez Byass
Grape variety: Palomino
Producer: Gonzalez Byass
Winemaker: Antonio Flores
Wine colour: White
Type of closure: Other
Storage instructions: To enjoy this wine at its best, drink within of purchase.1 year
History: 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
Regional information: 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.
Vinification: 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'.
Refrigerate after opening an drink within a few weeks.
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