El Rapolao

César Márquez Pérez · Bierzo, Spain

A single-vineyard wine from old co-planted bush vines in a small, north-facing plot planted in one of the cooler zones of Valtuille de Abajo. The palate reveals some spice and smoke, fine tannins, and great balance.

Farming
Minimal intervention

Harvest Method
Hand harvested

Grape type
85% Mencia, 10% Alicante Bouschet, 5% white grapes and other varieties

Age of Vineyard
Planted in 1908

Vessel
12 months in 500L French oak barrels with 4 uses

Vineyard Yield
2,000-3,000 kg/ha

Soil Type
Clay with a lot of organic substance

Annual Production
1,211 bottles

Vinification
Fermentation takes place in 1000-liter vats with 35% whole cluster. The grapes are gently stepped on, so that a part of the skins remain whole in the fermentation, which is carried out spontaneously with wild yeast. The maceration was carried out for 14 days, in which the work consisted of sinking daily the cap manually, without breaking it. Afterward, the bleeding and pressing is done to let the wine decant for 7 days. After this process, the wine is introduced in 500-liter barrels and left for a year.