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.
Fermentation and maceration in 5,000 litre vats.
10 months of ageing in 4 and 5 year-old, 500 litre French oak barrels.
Storage potential
Drink as from : 2023
Best moment : 2028
Until : 2033
To serve
Serve at 18°C in a Burgundy glass.
Trial analysis
The Vitoriana has the darkest colour of all the Lomas de Valtuille wines.
Still quite closed on the nose, it should gain from some aeration.
Big bodied, juicy on the palate. The tannines only show at the finish.
A nice touch of marjoram in the retro.