Tío Pepe Fino

In the glass

Aroma: fresh almonds, green apple, sea breeze, bread yeast

Palate: crisp citrus, chamomile, saline minerals, light almond

Pale straw Fino aged under a thick flor yeast blanket in Jerez. Bone dry with saline freshness, green apple, toasted almond and a bright citrus lift.

What it pairs with

• Jamón ibérico de bellota
  The wine's saline almond notes mirror the sweet nuttiness of cured Iberian ham.
• Fried anchovies (boquerones fritos)
  High acidity cuts through the oil; the flor yeast enhances the sea-mineral match.
• Gazpacho andaluz
  The bright acidity and herbal notes track the cold tomato-and-pepper soup.
• Sushi and sashimi
  Saline minerality and low ABV make this a versatile raw-fish partner.

History

Named after Manuel María González Ángel's uncle José Ángel González (Tío Pepe), who introduced the concept of a dry Fino to the market. Aged through a solera-criadera system established in the 1840s, with flor yeast maintained year-round in González Byass's historic Cathedral bodega.

1. 1844 — First Tío Pepe Fino bottling documented under the house of González Byass
2. 1935 — Famous illuminated Tío Pepe sign erected on Madrid's Puerta del Sol
3. 2012 — González Byass reacquired full ownership of the company, securing the brand's continuity

Facts

Producer

González Byass

Grapes

Palomino Fino

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts in a solera-criadera system of 5 scales; average age 4-5 years under flor

ABV

15.0%

Price

€10-18 at retail

Drinking window

0-3 from bottling

First vintage

1844

Tags