Gonzalez Byass Vina AB Amontillado Sherry

WINEMAKING
The Palomino grapes destined for Viña AB begin life as Tío Pepe. The highest quality free run `mosto yema` and the first press must obtained by pneumatic Willmes presses are considered the most delicate and elegant ones and therefore 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 four years following the traditional Solera system under the flor, after which time the wine is moved to the Viña AB Solera, where it will remain a further eight 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. All the time, production is supervised by the winemaker and master blender, Antonio Flores.
WINEMAKER´S NOTES
Viña AB is a young Amontillado which has experienced both ageing under flor and oxidative ageing. Due to the contact with oxygen it has taken on a light amber colour. On the nose, subtle and delicate with typical Palomino aromas of hazelnuts and slight reminders of yeast due to its time under the flor. On the palate, Viña AB shows subtle notes of oak due to the 12 years spent in cask. Pleasant, with a balanced acidity and a long aftertaste with slight saltiness and tartness on the finish.