González Byass Solera 1847

González Byass Solera 1847 is a cream made with Palomino Fino and Pedro Ximénez varieties in the D.O. Jerez-Xérès-Sherry by González Byass.

The origins of González Byass date back to 1835 when a young Manuel María González ángel arrived in Jerez with the aim of producing and marketing the Wines of Jerez all over the world under the name of Tío Pepe. A successful enterprise that eventually became González Byass. A whole wine family that currently has wineries in the most emblematic areas of Spain.

The Pedro Ximénez variety that González Byass Solera 1847 includes goes through the process of "asoleo". This consists of placing the grapes outdoors to ‘raisinify’ them. The Palomino variety is harvested and transported to the winery quickly to avoid oxidation due to high temperatures.

In the winery, the two grape varieties for González Byass Solera 1847 are gently pressed separately and the free-run must is obtained. After fermentation, the Palomina wine is fortified at 18% and Pedro Ximénez at 15.5%, and oxidative ageing is carried out in an American oak cask. Once mixed the two wines remain in solera for 8 years under the system of Criaderas and Soleras.

González Byass Solera 1847 is a generous, tasty and powerful wine that is ideal for snacks and desserts.