• La Vizcaína


Wine elaborated with grapes of the mencía, bastardo and garnacha tintorera varieties that come from the plot El Rapolao, in Valtuille de Abajo (Léon). Part of the vineyard dates back from 1920 and the other from 1980. The 1.5-hectare total area is situated at a 550-metre altitude. The soil is clayey in the old area and has a more organic component in the new one. The orientation is north and west, and the plot has a density of 3600 plants per hectare.

Rapolao, created by César Márquez and Raúl Pérez, is fermented with the whole stalk in large open vats. After 30 days of maceration, it is transferred to 225 and 500 litre barrels for one year. It is bottled without clarification or filtration.

  • Designation of Origin: Bierzo

Tasting notes

It denotes red fruit aromas on the nose. It is very spicy, mineral and expressive. Its width in the mouth, with a slight warmth and firm tannins, make it a serious and strong wine, showing a pleasant taste of seasoned fruit.