Bierzo Tinto, ‘El Rapolao’, La Vizcaina de Vinos
100% MencÌa from 90 to 100-year-old vines tended in clay soil. 100% whole cluster fermentation with 45-60 days of maceration in foudre. Aged for 10 months in 2-year-old 500L French barrels. 2400 bottles produced
Castilla Y Leon
Press & Reviews
Usually my favourite from the Vizcaína portfolio, the 2013 La Vizcaína El Rapolao has a strong herbal strike, akin to tea leaves, a little minty - reminiscent of a Cabernet Franc from Loire. The palate shows austerity, sharp acidity and fine-grained tannins. This is a vineyard that ripens quite late, with deep soils and surrounded by forests that slow down the ripening of the grapes. This is quite wild. 2,400 bottles.