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Characteristics of Ultreia Cova de la Raposa
Ultreia Cova de la Raposa is a red wine produced by Raúl Pérez in Valtuille de Abajo, León, in the D.O. Bierzo.
Raúl Pérez is a pioneer of both the Bierzo region as well as the Mencía grape variety. Born in Valtuille, he took the reins of the family winery where he began a meteoric career in the wine world, later becoming an advisor to wineries across the globe.
The wine Ultreia Cova de la Raposa comes from a single plot of pre phylloxera vines, planted princely with the Mencia variety (85%), as well as Garnacha Tintorera, Bastardo and others. The vineyard is south-facing and grown on sandy-limestone soils.
Ultreia Cova de la Raposa ferments in (500litre) barrels in whole clusters with its own yeasts, and left to macerate for 90 days. It is then decanted and left to age for 20 months in French oak barrels.
An exceptional vineyard, a long maceration with the skins and a subsequent aging make it a full complex red wine. Only 500 bottles a year are produced from this large plot.
A vintage where the Atlantic climate has ruled over the continental. The lightness of this type of climate, together with the perfect sanitary condition of the vineyard, has given rise to an excellent vintage from this area.
The year began with typical temperate and rainy winter weather. What differentiated the year was the intense rains that fell between the months of April and May, conditioning the vegetative development of the vine. The summer was then noticeable for being warm and dry, the perfect combination for the perfect grape.
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".
Talk of Castro Ventosa, is speaking of a place but mostly about being rooted to earth are these people with some style, sober and discreet, outside shocks, trends and fleeting fashions, and only subject to cyclical and monotonous rhythm the passing of the seasons and the vineyard. Castro Ventosa in life gravitates around the earth, to the vineyard, the grape and fruit asu wine, which is only seen as the natural consequence of success at all stages but particularly in the strain itself.