González Byass is to donate the income generated by the new release of Tío Pepe en Rama to the catering trade, one of the sectors of industry that has been most badly hit by the current crisis.
The world may have come to a stop over the last few weeks but the natural development of the wine has not. And, with the arrival of the new season, so a new Tío Pepe en Rama has also arrived, with the 2020 ‘saca’ (literally ‘extraction’) marked by an abnormally dry and mild winter, followed by a cool, rainy spring.
González Byass is wanting to add its grain of sand to support the reopening of the catering sector, by donating the income it derives from sales of Tío Pepe en Rama 2020. Because we have overcome many critical situations together before and together we will be stronger and will again be wanting to enjoy our gastronomy and our most precious wines.
Tío Pepe en Rama 2020
“This is one of the most spectacular releases of Tío Pepe en Rama that I have had the good fortune to select,” declares Antonio Flores, winemaker and master blender at González Byass Jerez. The second terroir (the biological ageing) has enhanced everything the Jerezano soil, the albariza, delivers. Talcum powder, chalk, almonds and flowers together make up an alluring, matchless cocktail.
The result is that 69 butts have been classified, butts that are set to take the world by storm.
Inspired by the days when Fino was drunk straight from the butt, Fino en Rama does not go through the usual processes of clarification and filtering. Tío Pepe en Rama, a Tío Pepe in its purest form, expresses the unique character of Sherry and shows the world what a Fino is like in its most natural and delicate form.