In 1849 Manuel María González created his own sherry house brand Tio Pepe in Jerez de la Frontera in Andalusia. The name was a tribute to his uncle José de la Pena, who supported him very much and was at his side for many years with advice and action.
All grapes for Tio Pepe come from González Byass' own vineyards. After the harvest, the berries are gently pressed in order to win the particularly delicate "mosto yema". These musts are now fermented traditionally, the young wines carefully removed and to an alcohol content of about 15% vol. sprinkled before being fed to their own Tio Pepe-Solera for their average five-year maturity. In the large 600l oak barrels, the wine forms a natural, about 1-2 cm thick yeast layer on its surface, the so-called "pile", which seals it airtight during the entire maturation period, at the same time providing it with important nutrients and giving it its characteristic " Fino bouquet ”and the distinctive, dry aromas.