Del Duque Amontillada

The aroma of golden jerez is dominated by complex nutty, woody and spicy notes, hints of dried fruit and sweet maple syrup. In smooth, velvety the taste of jerez is pleasantly combined with hints of spices, citrus and nuts. The aftertaste is long, with a slight acidity.

It pairs well with ham, cheese, olives, and nuts, as well as dried fruits and aromatic cookies.

Jerez is made from the finest Palomino Fino grapes. Unlike other sherries, which are additionally sweetened, the noble "Del Duc" Amontillado is a dry drink.

Average 30 years in American oak casks following the traditional Solera system.

Jerez got its name in honor of the Duke of Medinacelli, who in 1835 in the province of Soria acquired 16 small farms producing jerez and combined them into one, which gave rise to the Gonzalez Byass company and the active development of the industry in Spain.

The vineyards in Jerez are unique to the area. The soil in Jerez is majority Albariza. a white soil which contains up to 60% chalk. The area has a unique microclimate influenced by the surrounding Atlantic ocean and the rivers Guadalquivir and Guadalete.

Gonzalez Byass was founded in 1835 by Manuel Maria Gonzalez Angel in the Jerez region of Spain. At the age of 23, he decided to devote himself to the production and sale of sherry wines and spirits. In 1844, the first casks of Tio Pepe's sherry were exported to London. The name "Tio Pepe" is a tribute to the founder's uncle, José Angel. Then, in 1855, a British distributor, Robert Black Bias, partnered with the company to strengthen its business ties with Great Britain, the main market for sherry wines at the time. The commercial alliance between the Bias and Gonzalez families continued until 1988, when the Bias family went out of business, and the winery passed into the hands of the direct descendants of Manuel Maria Gonzalez.