Pérez's entry-level Mencía comes from multiple remote parcels of 30- to
60-year-old vines dotted around the slate-rich hillsides of Valtuille and
Villafranca del Bierzo. The blend also takes in a splash of Garnacha Tintorera
(Alicante Bouschet) and Godello for added brightness and crunch--but the hero
here is Pérez's high-grown and chiselled Mencía fruit.
In the pursuit of something pure, refreshing, and juicy, Pérez destemmed 90%
of his fruit and fermented wild in stainless-steel. The wine was bottled early
to capture all of that joyous, mouth-watering fruit. If you fancy a detour from
Cru Beaujolais or Loire Cabernet Franc, this is an excellent place to go.
It's filled to the top with pure, refreshing and juicy fruits. Mineral notes
in the form of oyster shell and sheet steel as well as supple and sleek fruits
and spices. It's animated and full of verve with some gravelly tannins lending a
serious tone. Of course, there's the signature, assertive acidity and a snappy