presentación de powerpointpillar 1: albariza • this soil typical to jerez gives our wines life...

GONZÁLEZ BYASS

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

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 uncleJosé Ángel de la Peña.

1970s: Las Copas vinification plantopened

1988: González family buys out Byassfamily. González family nowowns 97% of the shares.

HISTORY

D.O. JEREZ-XÉRÈS-SHERRY

UNIQUE CLIMATIC CONDITIONS

Mild winters (4ºC) and veryhot summers (40ºC).

620 litres per m2 averageannual rainfall.

Average 300 days of sunshineper year.

Two predominant winds: poniente (west) fresh and humid; and levante (east), warm and dry.

THE PILLARS OF JEREZ

PILLAR 1: ALBARIZA

PILLAR 1: ALBARIZA

• 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

•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 2: GRAPE VARIETIES

PILLAR 2: GRAPE VARIETIES

•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 3: SOLERA SYSTEM

PILLAR 3: SOLERA SYSTEM

• 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.

PRESSING AND FERMENTATION

• 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

CLASSIFICATION

FORTIFICATION

• 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

• Palomino Base Wine:

– A white, totally dry wine

– Alcoholic content between 11 and13% vol.

TYPES OF SHERRY WINE

The different levels of alcohol determine the futureageing of the wines in cask

PILLAR 4: BIOLOGICAL AGEING


•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


• 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


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

TIO PEPE

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 withpungent aromas, almond notes and distinctive hintsof the yeast.

Perfect with tapas, seafood, fish, and Asian food.

Always serve well chilled (5ºC)

VIÑA AB

Type: Amontillado


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 withboth hints of oak and ageing under the yeast.

An excellent aperitif. Also perfect with spìcy food, asparagus and artichoke.

Serve chilled.

PILLAR 5: OXIDATIVE AGEING


•This ageing is used for Oloroso, Palo Cortado, Medium, Cream andPedro Ximenez

•These wines are fortified to 18% alc

•The flor can only survive up to 16% alc therefore will not beformed 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 largersurface area of the wine in contact with the oxygen


• 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

ALFONSO

Type: Oloroso


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.

LEONOR

Type: Palo Cortado



Sugar: 4 g/l

Alcohol: 20% alc.

Amber colour with golden tones and ochre-orangerim. Nutty aromas of toasted almonds, hazlenutsand mature wood on the nose. On the mouthpowerful and persistent with toasted notes.

Ideal with game, stews and red meat.


SWEET VINIFICATION

•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 10 – 14 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

CRISTINA

Type: Medium

Grape variety: 90% Palomino, 10% Pedro Ximenez


Sugar: 40 g/l

Alcohol: 17,5% alc.

Bright amber in colour with clean aromas of raisinsand wood. On the mouth slightly sweet with a longfinish.

Ideal with cheese or pate.


SOLERA 1847

Type: Cream

Grapre varieties: 75% Palomino, 25% Pedro Ximenez


Sugar: 137 g/l

Alcohol: 18% alc.

Intense mahogany colour with aromas of raisins, vanilla and wood. On the palate it is velvety, withsweet notes of figs, raisins and touches of caramel and wood.

Ideal as an aperitif with cheese or as a dessert winewith apple pie.


NECTAR

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. Sweetaromas 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.


AGE INDICATION

• 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

presentación de powerpointpillar 1: albariza • this soil typical to jerez gives our wines life...

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