Gonzalez Byass, Superior Range Alfonso, Oloroso Seco



The must destined for Alfonso comes from the second press of the pneumatic Willmes presses so as to obtain slightly more structure and body. Following fermentation to between 11% and 12% alcohol the wine is fortified to 18% alcohol and then enters the Alfonso Solera. An empty space of 100 liters is left in the cask so that the wine has a large surface area in contact with the oxygen and therefore undergoes complete oxidization. Alfonso remains in American oak casks, supervised by winemaker and master blender Antonio Flores, following the traditional Solera system for an average of 8 years.

Due to its time in contact with oxygen Alfonso shows a golden amber colour. On the nose round intense aromas with the nuttiness of the Palomino variety stand out, in this case hazelnuts and walnuts. As a result of the time spent in cask Alfonso shows subtle aromas of oak and spiced notes which remind of truffle or leather. On the palate it’s structured with a long and complex aftertaste and slight vanilla touches with a surprising sweet note on the finish.

Alfonso should be served slightly chilled between 10 and 12C in a small white wine glass. It’s perfect with rich meat stews, cured meats and beef/goose consommé. The dryness of this wine makes it perfect for gelatinous meats such as oxtail and pork cheeks.

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