Gonzalez Byass - Nectar Pedro Ximenez Sweet Sherry | Spanish Fortified Wine

González Byass Néctar Pedro Ximénez is a generous wine produced by Bodega González Byass in Jerez de la Frontera, D.O.Jerez.

The origins of Bodega González Byass date back to 1835, when a young Manuel María González Ángel, born in Sanlúcar de Barrameda, arrived in Jerez at the beginning of the 19th century, determined to find his place in the thriving and booming business of Sherry. He gathered some of his savings and with the help of his uncle José Ángel de la Peña, Tío Pepe, in 1835 he bought a small winery and he started to produce and export his own wines.

After a successful start, in 1855 he decided to partner with Robert Blake Byass, his agent in England. This was when the company González Byass was born.
González Byass has around 900 hectares of vineyards in the area of ​​Jerez, cultivating varieties like Palomino Fino, Pedro Ximénez and Moscatel.
Currently, the González Byass group is committed to the production of quality wines and liqueurs, also in other regions such as La Rioja, Somontano, Rías Baixas, Castilla y Catalonia.

González Byass Néctar Pedro Ximénez is a wine made from Pedro Ximénez from their own vineyards.
Before the winemaking process, the grapes go through the "soleo", this is, after they are harvested, they are left to dry in the sun so that the water evaporates and the sugar becomes more concentrated. After this, the grapes are carefully pressed to obtain a must that has a high content of sugar. The slightly fermented must is fortified at 15.5% vol. Then, the wine enters the Néctar "solera", where it will remain for an average of 9 years in American oak butts, following the traditional "solera" system.