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.
How to serve Tío Pepe En Rama
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Ortiguillas (sea anemone fritters), Tortillitas de camarones, Almonds and olives. Match the wine's structure to the dish's fat and salt.
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
Frequently asked about Tío Pepe En Rama
What does Tío Pepe En Rama taste like?
On the nose, fresh chamomile, toasted hazelnut, green olive brine, cold cream. On the palate, wax, salted almonds, preserved lemon, fresh herbs. Structurally light-bodied, low tannins, high acidity with a long and waxy with persistent flor complexity finish. Seasonally released unfiltered version of Tío Pepe drawn from the most active flor scales. Greater texture and flor complexity than the standard bottling.
When should I drink Tío Pepe En Rama?
Drink 0-1 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Tío Pepe En Rama?
Ortiguillas (sea anemone fritters) is the canonical pairing. Other strong matches include Tortillitas de camarones and Almonds and olives. The waxy flor texture and ocean brine echo the sea anemone's marine richness.
What grapes are in Tío Pepe En Rama?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.