The Palomino grapes destined for Tio Pepe are pressed using pneumatic Wilmes presses therefore obtaining the highest quality must. Only the ‘mosto yema’ the free run and first press must is used for Tio Pepe. Following fermentation to between 11% and 12% alcohol the wine is fortified to 15.5% alcohol and then enters the Tio Pepe solera. Due to the 15.5% alcohol and the unique temperature and humidity in the Jerez cellars a layer of yeast known as the ‘flor’ will form on the surface of the wine. In order for this flor to form properly am empty space of 100 litre is left in the cask. This flor is the most important influence on the Fino wine as it protects it from oxygen and gives it it’s unique aroma and character. The wine remains for a minimum of 4 years following the traditional Solera system under the flor.
