Raúl Pérez

After studying winemaking he worked at the family winery, Castro Ventosa, then went his own way in 2005. He now owns 80 hectares of tiny plots across Bierzo, all farmed organically, and also buys from trusted growers. Mencía leads, often planted side by side with other local reds and whites.

In the cellar he leaves things alone: each plot fermented on its own with wild yeasts, plenty of whole bunches for the reds, then about a year in old barrels. The result is wine with real personality.