Tio Pepe Fino en Rama OLIVE OIL and the high altitude contribute

and the high altitude contribute to produce a surprising wine which associates richness and freshness with a beautiful aromatic complexity

The intensity of the bouquet develops with aeration and the oak is well integrated

the larger of which is to be used for both receiving and pouring wine

The wine has a deep dark ruby colour

lend the wine a rich

Tio Pepe Fino en Rama OLIVE OIL and the high altitude contributeTIO PEPE Fino en Rama is the maximum expression of biological ageing; Tio Pepe without filtration or clarification, taken directly from the barrel in Spring when the flor growth is at its thickest. Due to the uniqueness of this product it is produced in very small quantities and it is best drunk within 3 months of bottling. En Rama is the local jargon used by winery workers to refer to wine in its unrefined and most delicate state, prior to the normal