HISTORY. Between 1855 and 1865 the exports of the company were the equivalent of 2% of all Spanish exports
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1
2 GONZÁLEZ BYASS
3 1835: Foundation of the Company by Manuel M. Gonzalez. Still in family hands, now in 5th generation 1844: Tio Pepe first sold in the UK 1855: The Byass family, distributors in the U.K., become shareholders of the Company 1870: Opening of the Bodega La Concha inspired by the designs of Gustav Eiffel HISTORY
4 Between 1855 and 1865 the exports of the company were the equivalent of 2% of all Spanish exports 1936: TIO PEPE logo launched. Named after founder s uncle José Ángel de la Peña. 1970s: Las Copas vinification plant opened 1988: González family buys out Byass family. González family now owns 97% of the shares. HISTORY
5 D.O. JEREZ-XÉRÈS-SHERRY
6 D.O. JEREZ-XÉRÈS-SHERRY
7 D.O. JEREZ-XÉRÈS-SHERRY
8 Average 300 days of sunshine per year. Mild winters (4ºC) and very hot summers (40ºC). 620 litres per m 2 average annual rainfall. Two predominant winds: poniente (west) fresh and humid; and levante (east), warm and dry. UNIQUE CLIMATIC CONDITIONS
9 THE PILLARS OF JEREZ
10 PILLAR 1: ALBARIZA
11 This soil typical to Jerez gives our wines life and their unique personality Albariza contains up to 60% chalk and therefore has a high capacity for maintaining moisture During the rainy season in Jerez the Albariza soil absorbs the rainwater which it will maintain to then nourish the plant during the long, hot summers Irrigation is totally prohibited in Jerez The only access to water that the plant has is what has been collected from the rainfall PILLAR 1: ALBARIZA
12 The white colour of the soil allows for an even maturation of the grape bunches as it reflects the sunlight up to the underside of the bunch The salinity of the soil adds a unique salty character to the Sherry wines, especially the Finos and Amontillados PILLAR 1: ALBARIZA
13 PILLAR 2: GRAPE VARIETIES
14 In Jerez only 3 grape varieties are allowed by the D.O., all white grapes: Palomino Fino Pedro Ximenez Moscatel Palomino Fino accounts for 90% of the vineyards and is the foundation on which Jerez is built Both Pedro Ximenez and Moscatel and vinified only for sweet wines PILLAR 2: GRAPE VARIETIES
15 PILLAR 3: SOLERA SYSTEM
16 The CRIADERAS Y SOLERA system is a dynamic process which involves a methodical blending of younger wines with older, more mature wines, based on the principle that the younger wines takes on the character of the older wine if properly blended Guarantees a consistent quality and characteristics of the wine year after year All Jerez wines follow the Solera System. PILLAR 3: SOLERA SYSTEM
17 100 kg grapes = 70 litres of wine Only 70% of the must can be used for Sherry wines Gentle pressing to obtain the first must or mosto yema Fermentation in stainless steel tanks at controlled temperature (22-24º) Addition of selected natural yeasts to start fermentation Racking off in the last days of November PRESSING AND FERMENTATION
18 CLASSIFICATION
19 Palomino Base Wine: A white, totally dry wine Alcoholic content between 11 and13% vol. The palest, lightest wines (usually first yema) -> FINO Fortified to 15,5% alc. Those wines with more body (usually second press) -> OLOROSO Fortified to 18% alc. Fortification using pure grape spirit to increase the alcoholic strength of the wine FORTIFICATION
20 The different levels of alcohol determine the future ageing of the wines in cask TYPES OF SHERRY WINE
21 PILLAR 4: BIOLOGICAL AGEING
22 Ageing under flor the miracle of a living wine This ageing is used only for Finos and Amontillados Once the wines have been fortified to 15,5% alc the flor will develop naturally on the surface of the wine The flor is made up of millions of colonies of the Saccharomyces yeast strain A space of 100 litres is left in the cask to provide the flor with space to grow and also access to oxygen to breath PILLAR 4: BIOLOGICAL AGEING
23 The flor is fundamental in the ageing of Finos as it influences the three parts of the tasting: Visual The flor protects the wine from oxidisation and therefore it maintains its pale, goldencolour Nose The time spent under flor attributes aromas of yeast, bread and bakery One of the roles of the flor is to oxidise alcohol to acetaldehyde. This provides a unique indescribable penetrating aroma to the Finos Palate To survive the yeast consumes different nutrients within the wine, one of them being glycerine which would otherwise give a sweet sensation This is consumed to less than 1g/l by the yeast therefore leaving the wine with a completely dry sensation PILLAR 4: BIOLOGICAL AGEING
24 What is the flor? Layer of yeast of the Saccharomyces genus Not artificially cultivated Begins to form as small white curds, usually in spring after fermentation. These increase in size until the surface is completely covered Effects of the flor Protects wine from oxidation Consumes residual sugars, dissolved oxigen, glycerine Produces acetaldehydes which characterize the aroma of Finos Requirements for the flor to develop A large surface area in contact with the air Grape sugar must be fermented out Alcohol content between 15-15,5% abv Temperature as uniform as possible: importance of the cool Jerez bodegas PILLAR 4: BIOLOGICAL AGEING
25 Type: Fino Grape variety: 100% Palomino Ageing: Minimum 4 years biological ageing. Sugar: less than 1g/l Alcohol: 15% alc. Pale golden colour, clean and bright. Elegant with pungent aromas, almond notes and distinctive hints of the yeast. Perfect with tapas, seafood, fish, and Asian food. Always serve well chilled (5ºC) TIO PEPE
26 Type: Amontillado Grape variety: 100% Palomino Ageing: 12 years, first biological and then oxidative ageing Sugar: 3.5 g/l Alcohol: 16,5% alc. Dark golden in colour with aromas of almonds and the yeast, slight hints of the American oak and a salty finish. On the palate dry and complex with both hints of oak and ageing under the yeast. An excellent aperitif. Also perfect with spìcy food, asparagus and artichoke. Serve chilled. VIÑA AB
27 PILLAR 5: OXIDATIVE AGEING
28 This ageing is used for Oloroso, Palo Cortado, Medium, Cream and Pedro Ximenez These wines are fortified to 18% alc The flor can only survive up to 16% alc therefore will not be formed on these wines The wines then age in complete contact with the oxygen 100 litres space is maintained within the cask so as to have a larger surface area of the wine in contact with the oxygen PILLAR 5: OXIDATIVE AGEING
29 Oxidative ageing is based on oxidatisation and alcoholisis the extraction of the components of the American oak Due to oxidisation these wines take on a darker amber colour On the nose the aromas of the grape variety and oak dominate. No aromas of yeast will be found On the palate these wines are dry however have a sweet sensation on the finish due to the fact that the flor has not consumed the glycerine PILLAR 5: OXIDATIVE AGEING
30 Type: Oloroso Grape variety: 100% Palomino Ageing: 8 years oxidative ageing. Sugar: 4 g/l Alcohol: 18% alc. Golden amber colour. Intense aromas with hints of wood and dried fruits. On the palate flavourful, balanced and persistent. Reminders of nuts with a delicate touch of vanilla. Ideal with game, stews and red meat. Serve slightly chilled. ALFONSO
31 Type: Palo Cortado Grape variety: 100% Palomino Ageing: 12 years oxidative ageing. Sugar: 4 g/l Alcohol: 20% alc. Amber colour with golden tones and ochre-orange rim. Nutty aromas of toasted almonds, hazlenuts and mature wood on the nose. On the mouth powerful and persistent with toasted notes. Ideal with game, stews and red meat. Serve slightly chilled. LEONOR
32 Pedro Ximenez and Moscatel are both white varieties In Jerez they are only used for sweet vinification and therefore undergo the soleo process Soleo The grapes are left slightly longer on the vine to mature more Once collected they are laid out on esparto mats in the vineyard to dry in the sun The grapes are left for days The water evaporates (over 40%), sugar concentrates and the grape basically turns into a raisin As a result the wines produced are naturally dark in color, high in sugar and much more dense SWEET VINIFICATION
33 Type: Medium Grape variety: 90% Palomino, 10% Pedro Ximenez Ageing: 7 years oxidative ageing. Sugar: 40 g/l Alcohol: 17,5% alc. Bright amber in colour with clean aromas of raisins and wood. On the mouth slightly sweet with a long finish. Ideal with cheese or pate. Serve slightly chilled. CRISTINA
34 Type: Cream Grapre varieties: 75% Palomino, 25% Pedro Ximenez Ageing: 8 years oxidative ageing. Sugar: 137 g/l Alcohol: 18% alc. Intense mahogany colour with aromas of raisins, vanilla and wood. On the palate it is velvety, with sweet notes of figs, raisins and touches of caramel and wood. Ideal as an aperitif with cheese or as a dessert wine with apple pie. Serve slightly chilled. SOLERA 1847
35 Type: Pedro Ximenez Grape variety: 100% Pedro Ximenez Ageing: 8 years ageing Sugar: 380 g/l Alcohol: 15% alc. Very dark and intense mahogany colour. Sweet aromas of raisins and caramel with hints of wood. On the palate velvety and very sweet hints of mature raisins and dates. Long and lively finish. A dessert wine perfect with ice cream and chocolate. Serve slightly chilled. NECTAR
36 The Regulatory Council has created special categories of Sherry Wines with Age Indication: Minimum average 12 years Minimum average 15 years VOS: Minimum average 20+ years VORS: Minimum average 30+ years AGE INDICATION
37
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