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) 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 de-stems 90% of his fruit and ferments wild in stainless-steel vat. The wine is 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. Expect waves of red fruits, anise spice and a bright and crunchy close.
