A decade ago, Tío Pepe En Rama was born. This unfiltered and unfined Fino has been at the forefront of developing En Rama as a style of Sherry globally. The essence of the wine dates back to the very beginnings of the Jerez region while embracing the most recent consumer trends – a wine that is drunk in its most natural state, true to its roots.
“We wanted to give Sherry drinkers the chance to try Fino Sherry in its purest state, straight from the cask,” explains Antonio Flores, master blender at González Byass. “It is at this time of year, in the early spring, that our Fino is singing! We debated and deliberated on how we could make it happen and 10 years ago we took the risk, launching our first saca. Since then we haven’t looked back. Sales have grown and the demand for this fresh, unadulterated wine continues to thrive.”
Today Tío Pepe En Rama is sold in 17 markets internationally and demand continues to grow as new, and seasoned, Sherry drinkers switch on to the delights of, what has been called, the “turbo-powered, super-charged” Fino.
The 2019 Tío Pepe En Rama is a selection of 67 casks from the many thousands in González Byass’ bodegas in Jerez. Taken from the barrel at precisely the time of year when the flor is at its thickest to ensure maximum intensity and fresh, yeastiness in the wine.
Tío Pepe En Rama is best served slightly chilled in a generous wine glass. Once opened it should be consumed within one month. When kept in cool, dark storage, the En Rama evolves into a delicious wine with nutty, tertiary characteristics.
Despite this, it is recommended that the Tío Pepe En Rama is enjoyed as close to the release date as possible in order to be able to appreciate the very special flavors and aromas of a new wine bottled straight from the cask.