One more year on Saint Andrew’s day, González Byass celebrated the arrival of the first must of the year with a day full of events on the vineyard.
Both sherry lovers and sherry professionals –belonging to groups such as Sherry Explores, the Cadiz Association of Sommeliers, the Puerto Athenaeum and students of Oenology at the University of Cadiz– gathered at the vineyards, together with employees and friends of the González Byass Wineries, to welcome the first must of the year.
The countryside, the vineyard and the gastronomy typical of the season have been the main concepts around which a happy day full that included live music, cocktail contests and the first tasting of this year’s must –lead by Antonio Flores, top winemaker and master blender of González Byass. He is the person in charge of looking after and pampering this “child wine” at the cellars, which will slowly become Tío Pepe with the passing of the months. Flores describes the must as “fresh, lively and merry, with notes of fresh grass and a light turbidity that reveals its olive-gold colour. Its perfect acidity promises an excellent evolution under its flor yeast layer in the stillness of our cellars”.
With this initiative, González Byass wants to highlight the vineyard and the labour on the fields. This is the beginning of a selection intended to obtain the maximum quality in those musts that will sprinkle the fino cellars for months, while undertaking the long process of supervision and classification that the Tío Pepe label requires.