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Gonzalez Byass is situated in the city of Jerez, Andalusia, in the heart of D.O. Jerez. Owning over 800 hectares of vineyard, all situated in Jerez superior. This area enjoys a warm and humid climate which helps in the maturation of the grape. The soils of the area are high in chalk, known as 'albariza soil' this helps to maintain moisture during the long dry summers. With vineyards split 95% Palomino and 5% Pedro Ximenez, Gonzalez Byass is the only winery to have PX planted in Jerez.
The Pedro Ximenez grapes are harvested, and then laid on straw mats in the vineyards to dry out in the sun. The resulting shrivelled, almost raisin like grapes are pressed, releasing a very sweet concentrated must. This must can only partially ferment due to the incredibly high sugar level, it is then fortified to 15.5% and enters the Noe solera where it will remain for 30 years.
Intense aromas of Fig, coffee, spice and raisin. Very sweet on the palate with a lingering finish of caramel and molasses
To be enjoyed and savoured. Perfect with chocolate, ice cream and fine patisserie.