30 years of aging in cask has acquired an intense mahogany colour with profound aromas of dried fruits, raisins, spices, and mature wood, as well as leather and cocoa. On the palate smooth and sweet, long and velvety. This Jerez has an interesting bittersweet finish due to its mix of the sweet Pedro Ximénez and bitter tannins from the oak.

Jerez should be served slightly chilled in a small wine glass. Ideal with mature or blue cheeses. Also perfect as a dessert wine with different desserts. 

Pedro Ximénez grapes undergo a strong press similar to olive oil production. The wine is fortified to 15% and enters into Pedro Ximénez Solera. It is noteworthy that during fermentation, a special seasoning is added to provide the rich taste of sherry. After aging separately for about 15 years the two grape varieties are blended: 75% Palomino and 25% Pedro Ximénez. Then the blend enters into Matusalem Solera to be aged for extra 15 years. All the process is supervised by the winemaker and master blender Antonio Flores․

The aging of sherry is usually produced in partially filled American oak barrels using the "Solera-Criadera" technology, which involves the simultaneous aging of wines from different years of harvest. In such a pyramid of barrels, barrels from the bottom row are called "Solera", and the barrels of the rest of the rows are called "Criaderas". 

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. Read more