Valtuille La Vitoriana 2023Castro Ventosa (Raúl Pérez) - 75 cl.

El Bierzo was one of the first Spanish denominaciones to get a completely new set of specifications, introducing (from 2017 onwards) the vino de villa for wines made with grapes originating from one village. A list of villages has been issued. Some producers already use these names, including our suppliers. A good example of "vino de villa" is Valtuille.

La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his niece Nerea Pérez. Thanks to its flatter topography, clay soils, and southeast exposure, Las Gundinas never struggles with ripeness – a sensual, generous wine that commands attention.

La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his niece, Nerea Pérez. Made from old vines aged 80 to 100 years, east-facing and planted in the "Loma de Poulosa" plot. The soil is clay with pebbles. The addition of 10% Alicante Bouschet brings a vibrant acidity.

La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his niece Nerea Pérez. Thanks to its flatter topography, clay soils, and southeast exposure, Las Gundinas never struggles with ripeness – a sensual, generous wine that commands attention.

La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his niece Nerea Pérez. Clay soils, the vines are north-facing and sit at an elevation of 500 metres – the coolest area of Valtuille de Abajo. The vines are 25 years old, much younger than those of ‘Valtuille Rapolao’ (100 years).

La Vizcaína is a project by Raul Pérez where all wines are made from separate vines, with different orientations and soils. La Vizcaína derives from the name given to Raul's father (El Vizcaino, the Basque), also a oenologist, and who died young. For this project, Raul is assisted by his niece Nerea Pérez. Clay soils, the vines are north-facing and sit at an elevation of 500 metres – the coolest area of Valtuille de Abajo. The vines are 25 years old, much younger than those of ‘Valtuille Rapolao’ (100 years).

It is often said that a good Mencia combines the fruit of a nice Pinot and the freshness of a good Syrah. Valtuille - the name of the village where the vineyard stands - comes from a selection of 100 year-old vines, at 580 m above sea level. Production; 3,500 bottles.

Rapoalo is a 3.5 hectare cru divided between some 6 winemakers, of which being Raul Pérez who produces wine from this cru with Ultreia and La Vizcaina. The vines are more than 100 years-old, the soils are mainly clay. The parcel sees the Sun quite late in the morning.

Rapoalo is a 3.5 hectare cru divided between some 6 winemakers, of which being Raul Pérez who produces wine from this cru with Ultreia and La Vizcaina. The vines are more than 100 years-old, the soils are mainly clay. The parcel sees the Sun quite late in the morning.

Another first-born from Raúl: for the first time he has vinified a wine in Ribeira Sacra, an extremely difficult region where Spanish reds are not always the easiest to drink. Here it’s a different story: this is, without doubt, the best wine ever made in this region.

La Penitencia is one of the most exclusive cuvées from Raúl Pérez. The wine comes from a small vineyard in Amandi (Ribeira Sacra), with vines over 70 years old, enjoying a unique microclimate and an eastern exposure. It is a field blend dominated by Mencía, but also includes small amounts of many other varieties such as Caíño, Sousón, Brancellao, Merenzao, Negreda, Garnacha Tintorera, and Mouratón. The vineyard is planted on pure slate soils along the banks of the Sil River.

Rocheyron is the project of Peter Sisseck of Pingus and Swiss Silvio Denz. The vineyard is located on a limestone plateau near St Emilion.

Since 2010, Rocheyron has been the joint project of Peter Sisseck (Pingus) and Swiss entrepreneur Silvio Denz. The vineyard lies on a limestone plateau in Saint-Christophe-des-Bardes, near Saint-Émilion, and covers 8.45 hectares. Biodynamic farming has been practised since 2014. The average yield is around 30 hl per hectare.

Since 2010, Rocheyron has been the joint project of Peter Sisseck (Pingus) and Swiss entrepreneur Silvio Denz. The vineyard lies on a limestone plateau in Saint-Christophe-des-Bardes, near Saint-Émilion, and covers 8.45 hectares. Biodynamic farming has been practised since 2014. The average yield is around 30 hl per hectare.

Castro Ventosa is one of El Bierzo's oldest estate. It is the family estate of Raul Pérez, Spain's most famous oenologist. And La Vitoriana is one of their best crus.