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Characteristics of La del Vivo
La del Vivo is a white wine from the D.O Bierzo produced by Raúl Pérez. This is a single variety wine made with the Godello grape variety.
The microclimate of the region is ideal for the cultivation of vines: soft, with moderate temperatures, with a constant level of humidity. The climate is similar to that of Galicia, although drier, in this respect it is closer to the climate in the region of Castilla.
The grapes used to produce this wine come from the municipality of Lomas de Valtuille. La del Vivo undergoes fermentation and is then aged for 12 months in the same second year oak barrels where fermentation took place.
Raúl Pérez is perhaps one of Spain’s most renowned winemakers. After beginning his career at the family winery, Castro Ventosa, he set his own career path and embarked on numerous projects. Highly praised by the American critic Robert Parker, he always offers wines that are full of surprises. All of them, without a doubt, are very impressive.
In recent years, winemakers and developers have settled in the DO Bierzo with very plausible innovative ideas, investing heavily in local wineries, resulting in the production of personal and unique wines. There is no doubt that El Bierzo has become a trendy and cool D.O, aided by the spicy, delicate and velvety Mencia grape, whose character and great capacity of expression of terroir is undoubtedly the regions best asset. Even many compare it to the Pinot Noir, which together with the small scale style of production and topography of its vineyards, the traditional form of the Burgundian bottle used, and the original use of the names of towns and places in their best wines, resulted in this wine region being given the nickname of "little Spanish burgundy".
Raúl Pérez is a philosopher of viticulture, a consultant, an oenologist, and the creator of some of the most famous wines to come from Spain. His name is well received among fans and critics, while his wines are often well recognized by Robert Parker. His wines are often produced in limited quantities, which means it is often hard to get your hands on them. He not only produces his own wines, but wines for others, in collaboration with others, as well as in family projects, and is known for pushing the limits and breaking boundaries. It’s surprising that his childhood dream was to be a doctor