Gonzalez Byass - Nectar Pedro Ximenez Sherry
Gonzalez Byass - Nectar Pedro Ximenez Sherry

Gonzalez Byass - Nectar Pedro Ximenez Sherry

25.40 CHF

Incl. VAT plus shipping costs

Only a few left in stockDelivery time: 5 business days
 

Volume: 0.75 liters | Alcohol content: 15% | Not cold filtered | Without coloring

Gonzalez Byass - Nectar Pedro Ximenez Sherry

Special features: The González Byass Nectar Pedro Ximénez Sherry is made exclusively from the best Pedro Ximénez grapes, which are traditionally dried in the sun for about ten days after harvest to concentrate the sugar content. The must is then aged in the traditional Solera and Criadera system over a period of around ten years, contributing to its complex aroma.

Tasting Notes:

  • Nose: Intense aromas of dried fruits such as raisins, figs, and dates, accompanied by subtle oak notes.
  • Palate: Smooth with a delicate, fine fruity sweetness and remarkable density.
  • Finish: Long and persistent, with a sweet, delicate licorice spice.

Distillery/Bottler: González Byass is a traditional winery from Jerez de la Frontera, Spain, known for its high-quality sherries since 1835. With over 800 hectares of vineyards in the best locations of Jerez, the family-owned company produces a variety of renowned sherries.

Product details:

  • Manufacturer: González Byass
  • Bottler: González Byass
  • Age: approx. 10 years
  • Cask types: Oak barrels
  • Packaging: 0.75-liter bottle

Facts:

OriginSpain
ManufacturerGonzález Byass
Alcohol content15%
Volume0.75 liters
ColoredNo
Cold filteredNo
EAN: 8410023028035
 

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Kurzinfos zu Gonzalez Byass - Nectar Pedro Ximenez Sherry

The alcohol content is 15%. Additionally, the wine has been aged for about ten years in the Solera and Criadera system. This aging process contributes to its rich flavor profile.

The volume is 0.75 liters. The manufacturer and bottler is González Byass. This size is standard for many wines.

The aging period is approximately 10 years. The base is Pedro Ximénez grapes, which are sun-dried for about ten days before fermentation. This method enhances the sweetness and complexity of the wine.

Oak barrels were used for aging. The maturation took place in the traditional Solera and Criadera system. This technique is essential for developing the wine's character.

The tasting notes mention intense aromas of raisins, figs, and dates, along with a sweet, delicate hint of licorice in the finish. The product is not cold-filtered. This results in a fuller flavor experience.

Automatically summarized from product information