Due to the fact that the flor protects Tio Pepe from oxygen it has been able to maintain a pale golden yellow color. On the nose sharp yet elegant aromas of the yeast from the flor balanced with toasted almond notes typical of the Palomino variety. On the palate completely dry with reminders of almonds. Super fresh with a long and complex finish.
Tio Pepe should be served very chilled in a small white wine glass in order to appreciate the full bouquet of aromas. Perfect as an aperitif with olives, Iberian ham and cheese however also ideal for dishes such as seafood and fish. Due to its low levels of acetic acid it matches perfectly with acidic elements such as vinegar. Tio Pepe should be consumed as soon as possible and also kept well chilled.
Round and nutty, with mild floral and honey hints up front. The formula for Tio Pepe calls for a salty, crisp flavor profile with just enough complexity to thrust it into the upper echelon of finos. Slight mushroom and iodine notes appear on the finish.
Bracing and ultradry, here's a fino that begs for tapas. Nut and apple flavors are accented by iodine, and the finish leaves a mouthwatering impression. Drink now.