Tío Pepe en Rama 2026

González Byass dates to 1835, when Manuel María González bought a small winery in Jerez and built it around the Fino named for his uncle, Tío Pepe. This en rama release is bottled with minimal clarification, so it carries more of the flor character than the standard Fino. The Palomino is grown on the albariza chalk soils of the Jerez Superior zone, whose high lime content reflects sunlight and holds winter rain through the dry summer. After fermentation the wine is fortified to about 15 per cent, low enough for flor to survive, and aged roughly five years in the criaderas and soleras of the bodega. The flor consumes oxygen, glycerine and acetaldehyde, leaving the wine dry and saline while adding bready, yeasty depth. Because en rama is drawn near the cask with little filtering, that texture and aroma come through more fully. The colour is pale gold, the nose shows fresh dough, almond, chamomile and citrus peel, and the palate is dry, taut and saline with a long finish. Serve chilled at around 7 to 9 degrees in a white wine glass. It suits olives, jamón and fried fish.