González Byass chose to present the first wine of the year, produced after the natural fermentation process, in the vineyard. Standing amongst the vines, Mauricio González González-Gordon and Pedro Rebuelta chairman and vice-chairman of González Byass respectively, welcomed the first wine made this year, which will eventually become Tío Pepe.
On this fine autumn day, winemaker Antonio Flores described the essence of this “youthful wine” that exudes the salinity of the albariza soil. This is a wine that is olive-green in colour with incipient notes of straw yellow classically associated with fino wines, and displays the primary aromas that are typical of the Palomino Fino grape.
With this initiative, González Byass was highlighting the importance of the vine and the work done in the vineyard, which is where the selection process starts in order to produce optimum quality must that will make its way into the Fino soleras in the winery, where it begins the long journey of cosseting and classification that leads to it being labelled Tío Pepe.
