2023 Valtuille Bierzo, Raúl Pérez, Ultreia

• Style: Aromatic, mineral-driven red
• Taste: Violet, red berries, herbal whispers, crisp acidity
• Food: BBQ & grilled dishes; stews & braises; game & venison
• Occasion: Date night; gifting; cellar worthy
• Serve: 13–15°C, now or age 10 years

In the Glass — Tasting Notes

Violet and red berry depth open first, followed by herbal whispers that reveal the wine's precision and cool-year minerality. Ripe, velvety tannins frame crisp acidity, preserving a mineral spine throughout. At 13.5% alcohol, it feels weightless despite remarkable depth—aromatic clarity and freshness paired with Spanish soul.

The Winery — Raúl Pérez, Ultreia

Raúl Pérez, born in Valtuille de Abajo, carries forward a winemaking legacy stretching to the 1750s. After training in oenology and working at his family's estate, he established his own ventures in 2005, devoted to preserving Bierzo's viticultural heritage. His Ultreia collection—named from the Latin for "let's go further"—combines single-vineyard and regional expressions. The 2023 Valtuille draws from Las Villegas, a 1.7-hectare parcel of ancient, low-yielding vines planted over 120 years ago on sandy soils. Whole-bunch fermentation in used oak, minimal extraction, 12 months French barrel aging, and indigenous yeasts define his technique. The cool 2023 vintage allowed thin-skinned Mencía to achieve exceptional definition. Only 5,000 bottles were produced.

At Your Table — Food Pairing & Serving

This wine belongs with roasted meats, grilled lamb with herbs, and the finest examples of aged cheese. Its brightness and balance make it supremely approachable now, yet it will evolve beautifully over the next decade—ideal for serious collectors and table-focused drinkers alike. Whether you're exploring Spain's finest reds or deepening your Bierzo collection, this organic, vegan-friendly expression rewards both immediate pleasure and patient cellaring.