Due to the fact that the flor protects Tio Pepe from the oxygen it has been able to maintain a pale golden yellow color. On the nose sharp yet elegant aromas of the yeast from the flor balanced with almond notes typical of the Palomino variety. On the palate completely dry with reminders of almonds, green olives, green apple and slightly bitter. Surprisingly fresh after 4 years spent in oak with a long and complex finish.
The Palomino grapes destined for Tio Pepe are of hand selected quality. Only the 'mosto yema', the free run and highest quality must, obtained by light pressure in the pneumatic Willmes presses, are used for Tio Pepe. Following fermentation to between 11% and 12% alcohol the wine is fortified up to 15,5% alcohol and then enters the Tio Pepe Solera. The unique temperature and humidity in the Jerez cellars, the 15,5% alcohol and an empty space of 100 liters left in the cask create the perfect conditions to form a layer of yeast known as the 'flor' on the surface of the wine. This flor is the most important influence on the Fino wine as it protects it from the oxygen and gives it its unique aroma and character. The wine remains for a minimum of 4 years following the traditional Solera system under the flor. During all the time the production is supervised by our winemaker and master blender Antonio Flores.