Gonzalez Byass Vina AB Amontillado Sherry food-match_mature-cheese try with barbecue cuisine

try with barbecue cuisine

grapes undergo a five day maceration process

than the lighter

Wines are made from Garganega grapes grown in hillside vineyards east of Verona

Gonzalez Byass Vina AB Amontillado Sherry food-match_mature-cheese try with barbecue cuisineGonzalez Byass sherries are produced from their bodega in Jerez, Spain, where unique, chalky vineyard soils retain moisture to help vines thrive during long, hot summers. The delicate first press must from Palomino grapes is used for their Amontillado Via AB. The wine is fortified to 16,5% abv before entering the To Pepe Solera for a minimum of 4 years, ageing under its flor (natural yeast layer). It is then moved to the Via AB Solera where it goes