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As every year, springtime marks the best moment for Tío Pepe in Rama. It is in this season when the flor –a yeast-like growth that protects the wine from excessive oxidation– floods the cellar with life, just as Antonio Flores –chief winemaker and master blender of González Byass– breaks the stillness of the cask with his venencia –a small cylindrical steel cup at the end of a long shaft– to discover this wine marvel, which symbolises the ultimate expression of biological aging.
The chalk, the cellars and long hours of reflection have been the key to selecting the 60 exceptional casks from which Tío Pepe in Rama has been made. The result: emotion, pride and satisfaction. A wine that recalls the moments lived at the foot of the barrel, generation after generation, tasting the essence, history and main driving force behind González Byass: Tío Pepe. The passing of the year seemed to form an alliance with the space in the cellars so that the flor could keep its magical fabric, forceful and decisive. Ideal average temperatures and the absence of warm winds from the East have been determining this year so that in spring Mother Nature could provide this noble, friendly, light, buttery fino, obtained at its ripest in the century-old winery La Constancia. The 2016 edition label has been created using historic and original designs kept at the Historical Archives of the González Byass Foundation. “En Rama” Inspired by the days on which fino was consumed directly from the barrel, Fino en Rama has not been subjected to the usual fining and filtration processes. Tío Pepe in Rama, a Tío Pepe at its purest, expresses the unique character of sherry through an exceptionally natural and delicate fino. [embed]https://www.youtube.com/watch?v=z1C4ZGYxP6c[/embed]