Alfonso Dry Oloroso Sherry, Gonzalez Byass

Tasing Notes: Due to its time in contact with oxygen Alfonso shows a golden amber colour. On the nose round intense aromas with the nuttiness of the
Palomino variety standing out, in this case hazelnuts and walnuts. As a
result of the time spent in cask Alfonso shows subtle aromas of oak and
spiced notes which remind of truffle or leather. On the palate flavourful
and structured with a long and complex aftertaste and slight vanilla
touches with a surprising sweet note on the finish.

Vineyard Features: Jerez's vineyards are defined by Albariza soil, rich in chalk (up to 60%), which helps retain moisture during the region’s hot, dry summers (as irrigation is prohibited). The Atlantic Ocean and rivers Guadalquivir & Guadalete influence the microclimate, with humid prevailing winds and occasional hot Levante winds from North Africa. The harvest starts in mid-August and lasts about three weeks.

Winemaking: For Alfonso Sherry, the must comes from the second press, providing more structure and body. After fermentation (11-12% ABV), it is fortified to 18% and placed in the Alfonso Solera system, where it undergoes full oxidation due to intentional air exposure. Aged in American oak casks for an average of 8 years, the process is overseen by winemaker Antonio Flores using the traditional Solera system.

Suggested Food and Wine Pairing: Perfect with rich meat stews, cured meats and beef/goose consommé. The dryness of this wine makes it perfect for gelatinous meats such as oxtail and pork cheeks.

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