WINERY BACKGROUND

The company traces its origins to a partnership formed in 1765 between the Vergara family and a British firm which resulted in the formation of Bodegas Vergara y Dickinson, based in Jerez de la Frontera, the heart of the sherry-producing region. In the early 20th century, Sr. Juan Vergara partnered with Sr. Juan Palomino to form Bodegas Palacio y Vergara, which became one of the most respected producers of sherry known throughout the world. The bodegas consisted of twelve cellars collectively known as “Los Doce Disciples” – the “Twelve Disciples.” Of these twelve cellars, the principal cellar, Bodegas Dios Baco, named for the Roman god of wine Bacchus, was built in 1848. This is the foundation of the Sherries currently in production at Bodegas Dios Baco.

In 1992, the cellars and 40 hectares of traditional vineyards were purchased by the family firm Páez Morilla. After acquiring the property and the vineyards, José Páez Morilla oversaw renovation throughout the entire complex. His mission was and continues to be to handcraft limited batches of Fino, Manzanilla, Amontillado, Oloroso, Cream and Pedro Ximénez Sherries that are more traditional and complex in style.

VINIFICATION

After initial fermentation and examination of the flor that develops inside the barrels of still wine from the Palomino Fino grapes, a determination is made for each barrel whether it is to become Fino or Oloroso. Manzanilla is a Fino whose entire aging takes place in the town of Sanlucar de Barremeda on the Atlantic coast. Once a barrel is designated Manzanilla, it is then fortified to about 15 degrees of alcohol and then it enters the Manzanilla Solera. The process of going from beginning to the end of the Manzanilla Solera lasts a minimum of five years. No more than one third of the last level of the Solera may be bottled in any given year.