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A grape variety, a pairing and a sherry cocktail

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Join Finca Moncloa’s winemaker, José Manuel Pinedo, and discover the history of Tintilla de Rota, a grape variety indigenous to Cádiz that has been brought back into production by González Byass; get your hobs ready for a fresh demo by #BeroniaChefs and cool off with a Jerezano version of a classic cocktail.




Tintilla de Rota

When González Byass first planted this grape variety in Tierra de Cádiz in 2002, Tintilla de Rota was on the verge of extinction. José Manuel Pinedo reviews the history of this indigenous variety, which was hugely popular in the 18th and 19th centuries. It is being used to make Tintilla de Rota de Finca Moncloa, a sweet wine that González Byass first released in 1841 and that caused the company to become the official supplier of wine to the Royal Household during the reign of H.M. Queen Facebook and Twitter accounts.



On 25th June, Beronia is launching the second set of #BeroniaChefs on its  Facebook, Instagram and Twitter accounts. This is the plan whereby top chefs share recipes for you to impress your guests with. This time, the winery will be visiting Cachetero restaurant in Logroño, where José Luis Vicente Gómez will demonstrate how to make delicious truffle-filled eggs paired with Beronia wines.





This is for lovers of sherry wine: a classic cocktail made with Tío Pepe. This one is called “Tiojito”, a Jerezano (sherry) version of the classic mix. Very simple to make, the only ingredients you need to enjoy it are crushed ice, a slice of lemon, 1/3 Tío Pepe and mint leaves.


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