Discover Gonzalez Byass Vina AB Amontillado, a truly exceptional amontillado sherry aged for a minimum of 12 years, showcasing the best of Spanish craftsmanship.
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The Palomino grapes destined for Viña AB begin life as TÃo Pepe. The highest quality free run `mosto yema` and the first press must, considered the most delicate and elegant are used for Amontillado Viña AB. Following fermentation to between 11% and 12% alcohol the wine is fortified to 15.5% alcohol and then enters the TÃo Pepe Solera. The unique temperature and humidity in the Jerez cellars, the 15.5% alcohol and an empty space of 100 liters left in the cask create the perfect conditions to form a layer of yeast known as the ´flor´ on the surface of the wine. This flor is the most important influence on the Fino wine as it protects it from the 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. After this time the wine is moved to the Viña AB Solera where it will remain a further 8 years. Meanwhile the flor will die as a result of lack of nutrients and concentration of alcohol. Therefore the wine will begin to oxidise. So Viña AB is practically a 12-year-old Tio Pepe. During all the time the production is supervised by our winemaker and master blender Antonio Flores.
Product information
The Palomino grapes destined for Via AB begin life as To Pepe. The highest quality free run `mosto yema` and the first press must, considered the most delicate and elegant are used for Amontillado Via AB. Following fermentation to between 11% and 12% alcohol the wine is fortified to 15.5% alcohol and then enters the To Pepe Solera. The unique temperature and humidity in the Jerez cellars, the 15.5% alcohol and an empty space of 100 liters left in the cask create the perfect conditions to form a layer of yeast known as the flor on the surface of the wine. This flor is the most important influence on the Fino wine as it protects it from the 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. After this time the wine is moved to the Via AB Solera where it will remain a further 8 years. Meanwhile the flor will die as a result of lack of nutrients and concentration of alcohol.
Therefore the wine will begin to oxidise. So Via AB is practically a 12-year-old Tio Pepe. During all the time the production is supervised by our winemaker and master blender Antonio Flores.
Country of Origin
Spain
Storage
This wine can be enjoyed best within 5 years of purchase
Serving Suggestions
Serve from the fridge, perfect as an aperetif or with hard cheese, cured meats or nuts
Package Type
Bottle
Type of Closure
Natural Cork Stopper
Recycling Information
Glass
Brand
Gonzalez Byass
Gonzlez Byass was created in 1835 by Manuel Maria Gonzlez 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.
Country of Packing
Spain
Return To Address
Gonzalez Byass SA.
C. Manuel Mara Gonzlez, 12,
11403 Jerez de la Frontera, Cdiz, Spain
Allergen Information
Containes Sulfites
ABV (%)
16.5
Units
12.4
Grape Variety
Palomino Fino
Tasting Notes
Via AB is an Amontillado which has experienced both ageing under flor and oxidative ageing. Due to the contact with oxygen it has taken on a light amber colour. On the nose it is subtle and delicate with typical Palomino aromas of hazelnuts. On the palate Via AB shows subtle notes of oak due to the 12 years spent in cask. Pleasant with a balanced acidity. Long aftertaste with slight saltiness and bitterness on the finish.
Regional Information
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.
Producer
Gonzalez Byass
Agent
Gonzalez Byass
Winemaker
Antonio Flores
Please drink responsibly
Know your limits The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
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