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Grape Varieties : Godello.
Elaboration : Spontaneous fermentation in one 1500L foudre. Around the beginning of Spring, a veil of flor develops on the wine. The wine remains in the foudre under this flor for between one and two years, depending on the level of reduction. It is then bottled without fining or filtration.
Working with the MENCIA Grape, RAUL PEREZ, creates COMPLEX, FRUIT-FORWARD, CONSISTENT wines that are pleasing to the palate and the pocketbook. With low production, the wines of RAUL PEREZ, disappear from store shelves quickly.
At a recent tasting, I sampled the wines from the BIERZO Region of Spain, all made by RAUL PEREZ. Most of the wines were aged in new and second year French Oak for 12 months. The French Oak was toasted medium.
RAUL PEREZ was born into a winemaking family, BODEGAS CASTRO VENTOSA. His family was the largest producer of wines made with the MENCIA grape in BIERZO. In 2003, RAUL PEREZ created his own Bodega and has worked not only with the Mencia grape, but also with ALBARINO, BASTARDO and GODELLO grapes.