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. Biodynamic wine.
Vinification
Whole bunch vinification. Minimal intervention, thanks to the use of gravity, so as the preserve the expression of the grapes.
Storage potential
5 years
To serve
Serve at 18°C in a Burgundy glass after decanting in the first 3 years
Trial analysis
Deep colour, reflections of a young wine. This is the fruitiest of the 4 Lomas Valtuille cuvées - sweet cherry.
The most accessible of the Mencia wines, the lightest and the
juiciest, also.
A nice crisp acidity on the tongue.
Nice tannines in the finish.