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 nephew, oenologist Cesar Marquez.
Vinification
Biodynamic wine.
Whole bunch vinification. Minimal intervention, thanks to the use of gravity, so as the preserve the expression of the grapes.
10 months of ageing in 4 year-old, 500 litre French oak barrels.
Storage potential
5 years
To serve
Serve at 18°C in a Burgundy glass after decanting in the first 3 years
Trial analysis
Deep, luminous colour.
No trace of the ageing in oak in the nose, but a very youthful, typically Mencia fruit. A well balanced structure.
Mencia at its purest, wit a continental accent.