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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.