2022 Raul Pérez Ultreia de Valtuille

2022 Raúl Pérez Ultreia de Valtuille is a benchmark Bierzo Mencía that captures the elegance and depth that have made Raúl Pérez one of Spain’s most talked‑about winemakers. Sourced from a single, centenarian vineyard in Valtuille de Abajo, this cuvée offers a remarkably Burgundian sense of finesse wrapped around mineral depth and vivid red fruit. It’s a rare chance to experience a highly sought‑after wine from a tiny plot, crafted with an almost obsessive attention to authenticity and place. The wine comes from a 1.1‑hectare site planted in 1908 at 530 meters above sea level, giving naturally low yields and exceptional concentration. Fully organic farming, whole‑cluster fermentation and long, gentle maceration define its personality, while aging in French oak rounds the wine without masking its origin. Named “Ultreia” after the medieval pilgrim’s greeting on the road to Santiago de Compostela, it nods to the centuries‑old culture and spiritual routes that cross Bierzo’s hills.

Tasting Notes
In the glass, Ultreia de Valtuille shows a deep, vibrant dark red color with a translucent edge, hinting at both concentration and finesse. The nose is immediately expressive and lifted: floral violet notes leap from the glass alongside red cherries, wild strawberries and redcurrants. Subtle hints of licorice, dried herbs, cracked pepper and a faint earthy, almost graphite undertone add complexity, evoking top‑class cool‑climate reds. On the palate, the wine is firm yet wonderfully poised, with a silken, medium‑bodied texture and a spine of bright, mouthwatering acidity. Crunchy red and blue fruits are layered with floral tones, a touch of spice and a savory, minerally edge that speaks clearly of old vines and hillside soils. Tannins are fine‑grained and chalky, giving structure without heaviness, and the finish is long, precise and refreshing. While already seductive in youth, this 2022 has the balance and energy to evolve beautifully over the next 8–12 years, gaining further aromatic complexity and tertiary notes with time in bottle.

Production
Ultreia de Valtuille is born in Bierzo’s village of Valtuille, from a single 1.1‑hectare plot planted in 1908 at around 530 meters altitude. The old, deeply rooted Mencía vines grow in a mix of sandy and clay‑limestone soils with good drainage, benefiting from a continental climate moderated by Atlantic influences—warm days, cool nights and long growing seasons that favor aromatic intensity and natural freshness. Farming is fully organic, with great emphasis on manual work and preserving old‑vine biodiversity. The grapes are harvested by hand at optimal ripeness, carefully sorted and fermented as whole clusters, preserving stems for extra perfume, tension and structure. Maceration and fermentation take place in large vats over an extended 90‑day period, allowing a very gentle, slow extraction. The wine is then aged for about 12 months in French oak barrels, mostly used, to refine texture and add subtle complexity without overwhelming the purity of fruit or the expression of terroir.

Food & Serving
This refined yet characterful Mencía is extremely food‑friendly and shines alongside dishes that echo its balance of delicacy and depth. Try it with roasted lamb, grilled Iberico pork, chargrilled duck breast or herb‑rubbed roast chicken, as well as earthy plates like mushroom ragù, lentils with chorizo, or dishes based on roasted root vegetables. It also pairs beautifully with semi‑hard cheeses such as Manchego, Comté or aged Gouda. Serve at 14–16°C to highlight its aromatic complexity and freshness. Decanting for 30–60 minutes is recommended in its youth to let the floral and spicy notes fully unfold; as it ages, a brief splash decant just before serving will be enough to open the wine and separate any light sediment.

Producer
Raúl Pérez is widely regarded as one of Spain’s most visionary and influential winemakers, often cited as a driving force behind the modern revival of Bierzo and other north‑western regions. Born and based in Bierzo, he has spent his career championing old vines and indigenous grape varieties—especially Mencía and Godello—crafting wines that privilege authenticity, finesse and a clear sense of place. Beyond Bierzo, he consults or collaborates on dozens of projects across Spain and abroad, from Portugal to South America and South Africa, though production for each cuvée remains tiny. Working organically, with minimal intervention in the cellar and very low SO₂, Pérez has built a cult following among sommeliers and collectors worldwide. Ultreia, produced in his small, renovated bodega in Bierzo, is considered one of the purest and most personal expressions of his philosophy and of the region’s remarkable old‑vine heritage.

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