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.
Vinification
Organic farming, manual harvesting. The grapes (not de-stemmed) are fermented in 5,000 litre vats with indigenous yeasts only.
Then the wine is aged for some 12 months in neutral 500 litre French oak barrels. Total production is only 1,700 bottles.
Storage potential
Can be drunk as soon as 2024 but will be at its peak between 2031 and 2034. Can be kept until 2041
To serve
Serve at 18°C in a large Burgundy glass.
Trial analysis
A very refined wine, floral, fruity and spicy on the nose - typical of the Mencía grape.
On the palate, a very Burgundian finesse, noble tannins, a juicy acidity and a long finish. What an elegant wine!
Flavor profile
Wood
None
Aged in wood barrels
Heavily aged in wood barrels
Acidity
Low acidity
Balanced
High acidity
Fruitiness
Low fruitiness
Balanced
High fruitiness
Structure
Elegant
Balanced
Full-bodied