2022 Raúl Pérez Ultreia El Agro

2022 Raúl Pérez Ultreia El Agro is a captivating single-vineyard Mencía from Bierzo that showcases why Raúl Pérez is considered one of Spain’s most visionary winemakers. Sourced from old vines in Valtuille de Abajo and crafted with minimal intervention, it delivers both precision and soulful depth. This cuvée forms part of the Ultreia range, a series through which Pérez explores the purest expression of Bierzo’s native varieties and historic vineyards.

Tasting Notes
In the glass, Ultreia El Agro 2022 shows a luminous, deep cherry-red core with violet highlights, reflecting its youth and vibrancy. The nose is immediately expressive, opening with fresh red fruits—strawberry, cherry, and redcurrant—layered with wild berries, subtle floral notes, and a delicate hint of iodine and spice. With air, you may also find crushed herbs, a whisper of graphite, and a gentle, earthy minerality that speaks clearly of Bierzo. On the palate, the wine is fresh, lively, and finely textured. Juicy red and wild berry fruit sits at the core, framed by soft, polished tannins and a mouthwatering, linear acidity that keeps everything lifted and precise. The structure is elegant rather than massive, with a long, savory finish that leaves notes of red cherry, wild strawberry, and a faint saline touch. While already highly enjoyable in its youth, the balance of fruit, acidity, and tannin suggests a solid aging potential of 6–10 years, during which it will gain complexity and secondary nuances.

Production
Ultreia El Agro 2022 comes from old Mencía vines rooted in ancient alluvial soils in the village of Valtuille de Abajo, in DO Bierzo. These well-drained, stony parcels, shaped by the region’s continental climate with Atlantic influence, yield naturally low crops of concentrated, aromatic fruit. The vineyards are farmed using organic techniques, with a strong emphasis on preserving the natural balance of the terroir. Harvest is carried out by hand, allowing for rigorous selection in the vineyard. The whole bunches, including stems, ferment in tronconic wooden vats, with long macerations and no temperature control, encouraging a gentle extraction and a vivid sense of place. The wine then matures in wood for around 12 months and is bottled without fining or filtration, maintaining maximum purity and texture.

Food & Serving
This elegant yet characterful Mencía pairs beautifully with dishes that mirror its finesse and freshness. Think grilled lamb chops with herbs, roast poultry, pork tenderloin, charcuterie, or earthy vegetarian dishes such as mushroom ragout, roasted root vegetables, or lentil casseroles. It also works superbly with semi-hard cheeses and lightly spiced Spanish cuisine—morcilla, chorizo, or slow-cooked stews. Serve at 15–16°C (59–61°F) to highlight its aromatic complexity and freshness. A short decant of 30–45 minutes is recommended in its youth to allow the wine to open and fully reveal its floral, spicy and mineral nuances.

Producer
Raúl Pérez has become one of Spain’s most talked-about and influential winemakers, renowned for his intuitive, terroir-driven approach and his tireless exploration of native grape varieties. Based primarily in Bierzo, but active in numerous regions in Spain and beyond, he has built a reputation for reviving old vineyards and crafting wines of striking authenticity and personality. In Bierzo, his Ultreia range—made from Mencía and other local varieties—captures the soul of the region’s villages and individual parcels, often from very old vines. Working with minimal intervention, low sulfur, and meticulous attention to detail, Pérez has been widely praised by international critics and is frequently cited as a leading figure in the renaissance of northwestern Spanish wine.

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