Tio Pepe Fino En Rama

Fino En Rama is Tio Pepe in its purest form – unfiltered, un-clarified and taken from the middle of the cask during Spring when the flor growth is at its thickest. Made in strictly limited quantities, Fino En Rama must be drunk within three months of bottling.

Vinification

‘En rama’ is the local jargon used by winery workers to refer to wine in its unrefined and most delicate state, prior to the normal stabilization, clarification and filtering processes that fino sherry, like many white wines, have to go through prior to bottling.

Tio Pepe is produced from Palomino Fino grown in the chalky “albariza” soil of Jerez. The Solera system, in which the wines from different years are blended, contributes to its remarkably consistent quality. It is aged under a covering of fresh, naturally occurring yeast, ‘flor’, for a minimum of five years.

For the preparation of ‘en rama’, elements of the Tio Pepe solera will be selected for the ‘saca’ or racking off. The wine will be carefully racked into a stainless steel tank where, to protect and preserve the wine, it will be covered by an inert gas (nitrogen) for 7-10 days to allow for a natural and partial precipitation of lees and yeasts. This is longer than would usually be the case, as the wine will not undergo any of the usual clarification treatments, mostly aimed at drawing off residual yeasts and other naturally occurring particles.  The ‘en rama’ sherry, in its most natural and delicate state, will be drawn off during Spring time, from the middle of the tank and bottled without the milipore fine-gauge filtering that is normally employed.

Tasting Note & Food Matching

Pale yellow with olive green and golden reflections. Powerfully aromatic with a distinctive flor character, intensified by the unrefined nature of the Fino. Aromas of fresh bread and hints of almond are accompanied by savoury flavours and a long, clean citrus finish.

Tio Pepe Fino En Rama is the perfect partner for fish, shellfish, cheese, white meats and ‘tapas’ of course.

Best Before

Prior to consumption, the Tio Pepe Fino En Rama should be kept in a room where the temperature is relatively stable (ideally around 10°C-12°C).

The wine is likely to throw a deposit or sediment. Cloudiness from the very fine particles of yeast will settle after a couple of days and should not impair your enjoyment of the wine.

The wine must be consumed within 3 months of the bottling date. Once opened, it will have the lifespan of any white wine and is best enjoyed within a couple of days of opening.

Celebrating 175 Years

In 2010 Gonzalez Byass celebrate 175 years of producing great sherry at the family winery in Jerez. This first ever bottling of Tio Pepe Fino En Rama forms part of these celebrations and, to mark this milestone, production is strictly limited to 175 cases.

The authentic hand-drawn label is based on the original Tio Pepe art work from its earliest bottling, while the production method returns to the days when Fino was enjoyed in its most natural state –straight from the cask. En Rama expresses the unique character of sherry: the intoxicating smells of the bodegas and the intensity of the living veil of yeast ‘flor’ which covers the wine and is the essence of this delicate fino.

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