Gonzalez Byass Vina AB Amontillado 75cl

The Palomino grapes destined for Viña AB begin life as Tío Pepe. The highest quality free run `mosto yema` and the first press must, considered the most delicate and elegant are used for Amontillado Viña AB. Following fermentation to between 11% and 12% alcohol the wine is fortified to 15.5% alcohol and then enters the Tío 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. After this time the wine is moved to the Viña AB Solera where it will remain a further 8 years. Meanwhile the flor will die as a result of lack of nutrients and concentration of alcohol. 
Therefore the wine will begin to oxidise. So Viña AB is practically a 12-year-old Tio Pepe. During all the time the production is supervised by our winemaker and master blender Antonio Flores.

Spain