Red wine Barrel Non certified organic. 12 months in French oak barrels used. Volume: 75 cl. Winery: La Vizcaína de Vinos. Production area: D.O. Bierzo. Grapes used in this wine: Mencía and Estaladina and Souson.
Red wine Crianza Non certified organic. 12 months in French oak barrels used. Volume: 75 cl. Winery: La Vizcaína de Vinos. Production area: D.O. Bierzo. Grapes used in this wine: Mencía and Alicante and Souson and Estaladina.
Red wine Crianza Non certified organic. Volume: 75 cl. Winery: La Vizcaína de Vinos. Production area: D.O. Bierzo. Grapes used in this wine: Mencía and Estaladina and Souson and Alicante Bouschet.
White wine Barrel. 12 months in French oak barrels used. Volume: 75 cl. Winery: La Vizcaína de Vinos. Production area: D.O. Bierzo. Grapes used in this wine: Godello.
D.O.: D.O. Bierzo
Raúl Pérez Pereira was born in 1972 in Valtuille de Abajo, a village in El Bierzo, located between Cacabelos and Villafranca del Bierzo. Despite being born into a family with a long winemaking tradition, he had no intention of becoming dedicated to wine. He actually to be a doctor. However, one wine crossed his path in 1992, when he had to join his family winery, Castro Ventosa, long before the revolution of El Bierzo. In 1999, in Castro Ventosa, he helped Ricardo Pérez Palacios and his uncle Álvaro Palacios to ferment 30,000 kilos of grapes, which became the first wines of Descendientes de J. Palacios. He also helped the Peique family in their first vintages. Here, he also made some magnificent wines, like the Ardai Cepas Centenarias, in that same vintage. In 2004, he decided to leave Castro Ventosa for diverging reasons and created the Ultreia project with the idea of doing more daring and more specific things. Things that could not be done in a large winery. However, in 2009 he closed the Ultreia project and returned to Castro Ventosa once again, this time as the head of the technical department.
History of the winery
After closing Ultreia, in 2010 he decided to open a project called La Vizcaína de Vinos, a name that his father registered to commercialize some wines that were never made. It is a project of 10 hectares. In 2013 they managed to close it with the production of 5 wines made with grapes from two hectares of vineyard. On average, they do not exceed 5,000 bottles per wine. The wines are made in the winery of Salas de los barrios, Ponferrada, and in Castro Ventosa, in Valtuille. For this project, they decided to separately vinify the produce of their farms (which give their names to the bottles), each one with its own personality derived from the same grape, but with a different soil composition, age and orientation.
Raúl Pérez has a unique way of understanding wine. The priority is not the winery, but the vineyard. And to understand the work philosophy of Raúl Pérez we must take a brief look at his projects without leaving the country. Raúl is a restless person. He hasn't stopped in years, to the point that creating a timeline of his activities and projects is quite difficult. And surely we will forget some o them, because in addition to being the technical director of Bodegas Estefanía, also in Bierzo, where he produces several labels under the Tilenus brand, he also started to make his own wines here and there, to advise other wineries, to explore forgotten grapes, and to recover vineyards on the verge of extinction. More recently he has also created his own company, Raúl Pérez Bodegas y Viñedos. He also has a micro winery in Salas de los Barrios, 7 km from Ponferrada. Here they make some of the wines from La Vizcaína de Vinos and the range Ultreia del Bierzo. And yet another winery in Valdevimbre, province of León, land of the Prieto Picudo, where he has bought and underground cellar from the 1920s, preserving its structure but completely renovating the inside.
Wines from La Vizcaína de Vinos
They currently produce 5 wines, four of them are red wines made with Mencía aged for twelve months: La Vitoriana, La Poulosa, El Rapolao and Las Guindiñas; and an aged white wine, La del Vivo, a wine that had been personally cared for by the deceased Nerea. Below we present you with the wines from La Vizcaína de Vinos:
La del Vivo is a white varietal of Doña Blanca that comes from the hills of Valtuille. It is made with its lees in the barrel, which makes it a rare white, with quite an original aromatic profile and with an extraordinary mid-palate. On this wine, the name of Nerea Pérez appears next to her uncle's, Raúl, on the label of the bottle. It has a very original aromatic profile and extraordinarily enjoyable in the mouth. The name of Nérea Pérez appears, next to her uncle's, Raúl, on the label of the bottle.
La Vitoriana is a Mencía with a small percentage of Alicante Bouschet, Estaladina and Souson, from a 1.7-hectare vineyard with vines that are around 80 years old. The fermentation is carried out with whole grapes and with the stems. It is aged for 12 months in used French oak barrels and it is bottled without clarification and without filtering. It has a good aromatic intensity, where the presence of red fruits stands out; round, tasty, intense and serious.
Las Guindiñas is made with Mencía, with a touch of Alicante Bouschet, Estaladina and Souson, from the area of Las Guindiñas, a 2-hectare vineyard located at the bottom of a hillside at 250 metres of altitude, with vines that are between 60 and 80 years old. This wine is aged for 12 months in 7-year-old French oak barrels. It has an extraordinary freshness on the nose, with a very soft tannin and with great balance between alcohol and acidity.
La Poulosa is made from a 2-hectare vineyard oriented to the southeast, with rich soils and a warm plot. Of sweet and rounded tannins. It is made with Mencía and small amounts of Alicante Bouschet, Estaladina and Souson, from vineyards that are between 60 and 80 years old. It is also aged for 12 months in 7-year-old French oak barrels. It is perhaps the roundest wine out of the reds, with more mature notes and easier to drink. It has a more velvety sensation.
El Rapolao comes from the plot located on a steel slope oriented to the north. It also has 2 hectares, with clayey soils that fade into soils that are very rich in organic matter. It is also aged 12 months in 7-year-old French oak barrels, and also bottled without filtering or clarifying. According to Raúl Pérez, this is the wine from his favourite vineyard. The wine is floral, fine on the mouth, profiled and with an acidity that has a greater presence than in the rest of wines.
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