Mencia

A bright, sparkling red colour. The first nose is a little restrained, but after swirling it reveals lovely fruity, mineral notes that are very faithful to their terroir.

An Atlantic-climate wine coming from Southern Galicia. Its Burgundy, refined style is that of a different Spain.

This is only the second time that this cuvée Castro Baroncelli has ever been produced - a 100% Mencia from the highest vines. And one of its greatest wines.

The Cobrana cuvée does not come from Valtuille, like the other wines of the estate, but from 6 parcels around the village of Cobrana, at some 700 metres above sea level. It is a field blend, with some 25% of white grapes - red and white grapes are pressed together. The soils are not sandy like in Valtuille, but made of slate and clay. Whereas the Valtuille wines show a distinctive Rhône-profile, the Cobrana is more similar to a Burgundy wine.

This top wine is made with grapes from family-owned vineyard in the village of Corullon, at an altitude of 850 m.

This top wine is made with grapes from family-owned vineyard in the village of Corullon, at an altitude of 850 m.

It is often said that Mencia has the fruitiness of a Pinot Noir and the freshness of a Shiraz. This young (joven) wine was made with the same care as the Raúl Pérez's other cuvées but comes from younger vines.

A nice blend from the "campo de probas" (the experimentation field) where José Luis Mateo has planted or grafted several old local varieties. This fantastic wine was produced for the first time in 2015.

This cuvée is the entry level wine of the finca, part of the "vinos elegantes" project by Raúl Perez and Rodri Méndez. The grapes come from 45 to 70 year-old vines, mainly Mencia, but also Alicante and Bastardo. The vines are located in La Chantada, at the Northern tip of the Ribeira Sacra, mainly on granite soils.

This wine is named after a small enclave in the D.O. Monterey: Govia. The estate's wines are all farmed biodynamically.

La Clave is the latest throw of genius Raúl Pérez. Mainly made from vineyards in the Ponferrada region. What is special about this wine is its coupage. Indeed, besides Mencía, half of it consists of Tintorera, or Alicante Bouschet, a grape variety that was widely planted in Galicia and Bierzo after the philloxera. This grape is best known for its dark-coloured flesh, which makes the La Clave darker in colour than the other Raúl wines.

La Faraona is the name of a vine in Corullón, located at a height of 850m.

One of Palacios' greatest crus. The vineyard has an impressive location on a sheer slope of slate.

One of Palacios' greatest crus. The vineyard has an impressive location on a sheer slope of slate.

One of Palacios' greatest crus. The vineyard has an impressive location on a sheer slope of slate.

One of Palacios' greatest crus. The vineyard has an impressive location on a sheer slope of slate.

One of Palacios' greatest crus. The vineyard has an impressive location on a sheer slope of slate.

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.

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.

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.

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.

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.

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.

Lousas is the workhorse of Envínate in Galicia. Their "village wine". Besides their top volcanic wines in Tenerife, they also have beautiful vineyards in Ribeira Sacra, located between 400 and 600 m altitude. The Lousas is the Spanish alternative to village wines from Burgundy, which today often cost many times as much as this Spaniard. All vineyards are in biodynamics.

Moncerbal is one of Palacios' greatest crus. The vineyard has an impressive location on a sheer slope of slate.

Moncerbal is one of Palacios' greatest crus. The vineyard has an impressive location on a sheer slope of slate.

Moncerbal is one of Palacios' greatest crus. The vineyard has an impressive location on a sheer slope of slate.

Moncerbal is one of Palacios' greatest crus. The vineyard has an impressive location on a sheer slope of slate.

Moncerbal is one of Palacios' greatest crus. The vineyard has an impressive location on a sheer slope of slate.

A very honest entry-level wine, very pleasant and extra-fruity.

Promopack 6 bottles: 5+1 free A very honest entry-level wine, very pleasant and extra-fruity.

The name Quite (little hand, in the parlance of the bull-fighters) brings us back to the Andalusian roots of Veronica, whose father was a torero. This is Veronica's most approachable Mencia, juicy and fruity, but still very personal.

The name Quite (little hand, in the parlance of the bull-fighters) brings us back to the Andalusian roots of Veronica, whose father was a torero. This is Veronica's most approachable Mencia, juicy and fruity, but still very personal.

The cuvée was the first to be produced by Verónica in El Bierzo, in 2010. It comes from two parcels (El Couso and La Rata) located in Valtuille de Abajo, on poor sandy soils with quartz debris. The vines are 80 years old. This blend made from the best terroirs of Valtuille can bear the "vino de Pueblo" mention. This was has not a big extract, but it is typical of the Mencía grape.

Raúl Pérez knows like no-one else how to achieve the right balance between finesse and strength. This is no doubt the most elegant of all the reds at Ultreia.

This entry level wine in Raul Perez's range is a tribute to the Camino de Compostela (Ultreia is the salute given to the pilgrims on the way); it is also a very pure expression of the Mencia grape.

This is Raul Pérez's top Bierzo-wine. Named after the old salute of the pilgrims on they way to Santiago de Compostela (Ultreia, go on!) it is a perfect illustration of a pure Mencia. It comes from a 1,1 ha vineyard, planted in 1908, 530m above sea-level?

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.

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.

Castro Ventosa is one of the oldest domains in Bierzo. This is the family domain of Spain's most famous oenologist Raul Pérez. Cova de la Raposa ('cave of the fox') is a vineyard located in the village of Abajo de Valtuille. Southern exposure on sandy soil. Not an easy plot and therefore this wine is not made every year. When it does succeed, the wine is truly great.

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.

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.

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.

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.

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.