Description La Concha is a medium sherry of real depth and character, light mahogany in the glass with a full, clean, and luscious nose. The palate is velvety and well-rounded, with the oxidative complexity of an aged amontillado balanced by a gentle sweetness from Pedro Ximenez. Rich enough to serve alongside cheese or as a dessert wine with vanilla ice cream, apple pie, or fruit salad, but composed enough to work as an aperitif served lightly chilled. Gonzalez Byass is one of the great historic houses of Jerez, farming the region’s remarkable albariza soils, which absorb winter rainfall and release it slowly through the long, hot, dry summers to sustain the vine without irrigation. La Concha begins its life in the same way as a fino, fermented from Palomino grapes and fortified to 15.5% ABV before entering the solera under a protective layer of flor yeast. After three years of biological ageing the flor is killed by a further addition of alcohol, raising the wine to 17% ABV and allowing it to begin oxidative ageing, developing the deeper, nuttier character of a true amontillado. At this stage 2% Pedro Ximenez is blended in, adding a gentle sweetness and rounding out the body. The Pedro Ximenez itself is made from sun-dried grapes laid out on esparto mats for up to two weeks, concentrating the sugars through evaporation before pressing. 17% / 75cl