In the glass
Aroma: fresh chamomile, toasted hazelnut, green olive brine, cold cream
Palate: wax, salted almonds, preserved lemon, fresh herbs
Seasonally released unfiltered version of Tío Pepe drawn from the most active flor scales. Greater texture and flor complexity than the standard bottling.
What it pairs with
-
Ortiguillas (sea anemone fritters)
The waxy flor texture and ocean brine echo the sea anemone's marine richness. -
Tortillitas de camarones
The crisp shrimp-and-chickpea pancake is lifted by the wine's saline freshness. -
Almonds and olives
Classic aperitivo pairing that amplifies the wine's own almond-and-brine character.
History
The En Rama release was pioneered by González Byass as a seasonal bottling of Tío Pepe drawn in early spring when the flor veil is at peak thickness, before summer heat thins it. Minimal fining and no cold stabilisation preserve the wine's natural haze and maximum flor complexity.
- 2010 — First annual En Rama seasonal bottling introduced by González Byass
- 2018 — Programme expanded with numbered saca (drawn-off date) on every bottle
Facts
- Producer
- González Byass
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak butts; minimal clarification and filtration before bottling in spring
- ABV
- 15.0%
- Price
- €18-28 at retail
- Drinking window
- 0-1 from bottling
- First vintage
- 2010