Gonzalez Byass Nectar Pedro Ximenez Dulce

This sherry shows an intense ebony colour with iodine tones. On the nose rich aromas of fruits such as raisins, figs, and dates accompanied by honey and fruit preserve. The palate is velvety and smooth which alleviates the sweetness. Long and flavourful finish.

Recommended to serve slightly chilled in a small wine glass. An ideal dessert wine, perfectly poured over vanilla ice cream or with dark chocolate cakes or with caramel-based desserts

Most of the crop is fermented in large oak barrels.

The wine is aged in the American oak cask for an average of 8 years following the traditional Solera system.

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.