Based on original recipes from the 19th century, the classic aperitif is a blend of 8-year old Oloroso & Pedro Ximenez from the century old cellars in Jerez. In keeping with the Gonzalez Byass philosophy to preserve & recover traditional techniques we have launched the first genuine sherry Vermouth, recovering recipes & techniques dating back to 1896. Using the original label design, sourced from the companys extensive archives, the new La Copa Vermouth uses Oloroso & Pedro Ximenez sherry sources from the well-established soleras at Gonzalez Byass in the heart of Jerez, Spain. These fine, sweet sherries are left to macerate with a selection of aromatic spices & botanicals
- wormwood, clove, orange peel, nutmeg, angelica & quinine
- to produce a unique wine with all the flavours & aromas of a classic Vermouth but with the delicious undertones of sweet Oloroso & Pedro Ximenez sherries.

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A stunning amber colour with hints of orange, this wine has an intense nutty aroma of toasted hazelnuts & almonds with some ...

A palo cortado sherry, a rare variety of sherry that is initially aged under flor to become a fino or amontillado, but inexplicably loses its veil of flor & begins aging oxidatively as an oloroso. The result is a wine with some of the richness of oloroso & some of the crispness of amontillado. Only about 1-2% of the grapes pressed for sherry naturally develop into palo cortado. Amber colour. A fruity intensity, mellowed by old oak wood. Well-balanced. Deep, full & harmonious. Aromas of old oak & caramel. Average age of these rare Old Solera sherries is aproximately 30 years, 20 aged as vintage sherry & 10 in the solera system. All the grapes are from vineyards owned by Gonzalez Byass in the Jerez Superior area. Serve fresh but not cold, optimum temperature:; 16 degrees C. Serve in the traditional sherry glass to half capacity, to fully appreciate its superb fragance & intense bouquet acquired in the silence & shade of our cellars, throughout the long years. Specially indicated as accompaniment to a good Iberian ham, cheese, almonds, olives, etc. It is the ideal midmorning aperitif. It is also excellent with dry fruits or cookies. ...

An amontillado sherry. Golden dark. Very smooth, velvety. Well-structured, with an after-taste of spices. Complex aromas of nuts, delicate dried fruit & fine wood. Average age of these rare Old Solera sherries is aproximately 30 years, 20 aged as vintage sherry & 10 in the solera system. All the grapes are from vineyards owned by Gonzalez Byass in the Jerez Superior area. Serve fresh but not cold, optimum temperature: 16 degrees C. Serve in the traditional sherry glass to half capacity, to fully appreciate its superb fragance & intense bouquet acquired in the silence & shade of our cellars, throughout the long years.. Specially indicated as accompaniment to a good Iberian ham, cheese, almonds, olives, etc. It is the ideal mid-morning aperitif. It is also excellent with dry fruits or cookies. ...

A cream sherry. Dark Mahogany. Smooth & sweet. Notably silky, well-balanced & elegant. Reminders of well-ripened fruit, spices & fine wood. Average age of these rare Old Solera sherries is Approx. 30 years, 20 aged as vintage sherry & 10 in the solera system. All the grapes are from vineyards owned by Gonzalez Byass in the Jerez Superior area. Serve fresh but not cold, optimum temperature: 16 degrees C. Serve in the traditional sherry glass to half capacity, to fully appreciate its superb fragance & intense bouquet acquired in the silence & shade of our cellars, throughout the long years. Especilly indicated as accompaniment to a good Iberian ham, cheese, almonds, olives, etc. It is the ideal midmorning aperitif. It is also excellent with dry fruits or cookies. The sweet wines are superlative dessert wines. ...

A dry oloroso sherry. Golden amber. Fairly dry, very tasty & persistent. Intense aroma. Complex yet smooth. The estimated period of ageing is 10 years. All the grapes are from vineyards owned by Gonzalez Byass in the Jerez Superior area Consume preferably within a year. Serve at room temperature. 1 degrees C. Serve in a small tulip shaped glass to half the capacity, to fully appreciate its delicate aroma. It is the perfect for drinking an any time of the day. Accompanies perfectly cured ham, cheese, almonds, olives. It is ideal for matching game & red meat. ...

A cream sherry. Golden dark. Full bodied with a long finish. Reminders of well-ripened fruit & fine wood. The estimated period of ageing is 8 years. All the grapes are from vineyards owned by Gonzalez Byass in the Jerez Superior area. Consume preferably within a year. Serve at room temperature. 16 degrees C. Serve in a small tulip shaped glass to half the capacity, to fully appreciate its delicate aroma. It is the perfect for drinking an any time of the day. ...

Solera 1847 presents a dark & intense mahogany colour as a result of the Pedro Ximinez. Aromas of raisins, vanilla & wood. On the palate, Solera 1847 is velvety with sweet notes of figs, raisins & touches of caramel & wood with a slight nuttiness on the finish. Serve as an aperitif & with desserts. Best served in a glass with ice. ...

An amontillado fino sherry. Pale golden. Smooth & full on the palate. Pungent, distinctive flor aroma with slight wooden notes. The estimated period of ageing is some 7 years. All the grapes are from vineyards owned by Gonzalez Byas in the Jerz Superior zone. Consume preferably within a year. Serve cold. Optimum temperature 6/14 degrees C. Serve in a small tulip shaped glass to half the capacity, to full appreciate its delicate aroma. Goes especially well with cured ham cheese, almonds, olives. It is excellent with all kind of red meat or game. ...

A Fino (dry) sherry. Pale gold. Crisp, fresh, clean, very dry & fragrant. Pungent, distinctive flor aroma. The estimated period of ageing is some 5 years. All the grapes are from vineyards owned by Gonzalez Byass in the Jerez Superior zone. As with all wine elaborated from white grapes, it is best consumed within a year. Serve chilled. Optimum temperature 4/10 degrees C. Serve in a small tulip shaped glass to half the capacity, to full appreciate its delicate aroma. Accompanies any type of aperitif (olives, cheese, nuts, etc.) & goes especially well with shellfish or seafood. It is excelent with ice or as a long drink with tonic. One may say that Tio Pepe Fino came into being for the first time on our 601 hectares of 'albariza' (lime earth) vineyards located on the outskirts of the city, on the exceptional 'pagos' (plots) of the Jerez Superior area. About the first week in September, the Palomino strain used to make sherry is ready to be hand picked & placed in 15kg boxes intended to prevent breakage of the grapes during transport which would set off uncontrolled fermentation, all of these harvesting tasks last about 20 days, during which the reception & vinification plant at ' Las Copas', with capacity to receive one million kilos of grapes per day, swarms with activity. Once in the press, the grape is pressed several times, but only the first ones, that is to say, the softest, most delicate & least intense, will give the ' Yema Must' used to prepare Tio Pepe. Then fermentation begins in stainless steel tanks at a controlled temperature, through which the must will become wine of 12 degree to 13 degree alcohol content. After racking (separation of the sediments, or lees, in the wine), the classification operation is performed by organoleptic analysis; their overseer tastes the wines & an analysis is performed at the laboratory to determine which wines will become finos & which will become olorosos. Those that pass the strict examination we require for our fino Tio Pepe will be fortified by adding wine spirits up to 15 degrees, thus obtaining 'sobretablas Fino', which will lie in American oak casks for a year. The rest of the must will be fortified up to 18 degrees, thus becoming 'sobretablas oloroso'. A year later, a second classification is performed to decide which way these wines will go, the finos remaining at 15 degrees & the olorosos at 18 degrees. That is when the traditional Jerez process of ' Solera y Criaderas' aging begins. ...