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González Byass Viña AB Amontillado Seco

Exquisite Amontillado with hints of flor notes.
75 cl.
90 Decántalo
91 Peñín
91 Decanter
91 Wine spectator
88 Atkin
Details
Alcohol 16.50%
Production area Andalusia
Designation of Origin D.O. Jerez-Xérès-Sherry
Winery González Byass
Contains sulphites
Varieties 100% Palomino
Service 13.0
Volume 75 cl.
Tasting notes González Byass Viña AB Amontillado Seco

Amontillado (75 cl.). 8 years in solera.

González Byass Viña AB Amontillado Seco is a lively, balanced and elegant wine. It stands out for its subtle aromas of toasted fruits and nuts, and its balanced acidity in the mouth.

Style González Byass Viña AB Amontillado Seco
Light
Body
Dry
Sweet
Less complex
Very complex
Pairing
Fruity desserts, Aperitif, Chocolate

About González Byass Viña AB Amontillado Seco

González Byass Viña AB Amontillado Seco is a generous wine produced by Bodega González Byass in Jerez de la Frontera, D.O.Jerez.

The origins of Bodega González Byass date back to 1835, when a young Manuel María González Ángel, born in Sanlúcar de Barrameda, arrived in Jerez at the beginning of the 19th century, determined to find his place in the thriving and booming business of Sherry. He gathered some of his savings and with the help of his uncle José Ángel de la Peña, Tío Pepe, in 1835 he bought a small winery and he started to produce and export his own wines.

After a successful start, in 1855 he decided to partner with Robert Blake Byass, his agent in England. This was when the company González Byass was born.

González Byass has around 900 hectares of vineyards in the area of ​​Jerez, cultivating varieties like Palomino Fino, Pedro Ximénez and Moscatel.

Currently, theGonzález Byass group is committed to the production of quality wines and liqueurs, also in other regions such as La Rioja, Somontano, Rías Baixas, Castilla y Catalonia.

González Byass Viña AB Amontillado Seco is a wine made from Palomino Fino from their own vineyards.

As soon as the grapes arrive at the winery, they are softly pressed to obtain the free-run must (mosto yema), which will be used to make this wine. After fermentation, classification and fortification at 15.5% vol., the wine enters the Tío Pepe "solera", where it will remain for more than 4 years in American oak butts, following the traditional "solera" system. It goes through a biological ageing process known as "velo flor", which takes place under the layer of yeast. After these four years have gone by, the cap or flor starts to disappear and the wine will then enter the Viña AB "solera", where it will age in contact with the air and it will start to oxidise. In total, Viña AB will spend an average of 8 years in butts.

 

 

González Byass Viña AB Amontillado Seco is a lively, balanced and elegant wine. It stands out for its subtle aromas of toasted fruits and nuts, and its balanced acidity in the mouth.
91 Peñín
91 Winespectator

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