González Byass

González Byass is one of Spain's most well-known sherry bodegas. Its origins can be traced to 1835 when it was founded by Manuel María González Angel, who was subsequently joined by his English agent, Robert Blake Byass. The business was further expanded by the second generation of the González family, amongst them Manuel Críspulo González y Soto. The González family assumed sole control of the business in 1988.

On the nose intense and complex with typical amontillado notes such as hazlenuts perfectly balanced with other aromas such as bitter orange and mature oak. On the palate powerful and intense with toasted notes yet smooth and silky.

Best served as an aperitif

The grapes destined for Leonor 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 this wine, considered the most delicate and elegant. Following fermentation to between 11% and 12% alcohol the wine is fortified to 18% alcohol and then enters the Leonor solera. An empty space of 100 litres is left in the casks so that the wine has a large surface area in contact with the oxygen and therefore undergoes complete oxidisation. Leonor remains in the American oak casks following the traditional Solera system for an average of 12 years.