La Penitencia, elegant and harmonious mencía of Ribera Sacra.

Red Wine (Mencía 85%, 15% Other red varities: Alicante bouschet and  Merenzao). Bodegas y Viñedos Raúl Pérez


Vineyard driven  in globet-pruned with a density of 1500 strains per hectare. Located 250 meters above sea level. Average age of 80 years old vineyards. Manual harvesting, Spontaneous fermentation in oak barrels without temperature control with 100% of the scrape. Aging 12 months in French oak barrels for 7 years.

Highlights are the notes of black olive that is transmitted from the slate floors, along with its mineral and spicy notes, aromas of ripe black fruit and some floral memories. Elegant and harmonious, smooth and silky in the mouth with very fine tannins and good acidity.

Penitencia is the other red wine made by Raúl Pérez in the Ribeira Sacra, a coupage composed mainly of Mencía (85%) and complemented by a small quantity of other red varieties of the area. It is made in Guímaro Wineries, coming from very old vineyards almost 100 years old from the Finca Pombeiras, small terraces on steep slopes with slopes varying between 50% and 70% on the River Sil. The fermentation takes place with indigenous yeasts in open tubs and the aging is 12 months in French oak barrels of 500 liters. It is sold without the label of the Denomination of Origin and its production is very small.

A wine with a great capacity of aging, to enjoy during the next 10 – 15 years.


Raúl Pérez is one of the most innovative and talented people in the world of wine, winemaker, consultant and winemaker. His wines are probably one of the most sought after because he produces small and select quantities. Raúl was born in a family with a long tradition of winemaking in a region that produces wine. Castro Ventosa is the land where the family roots of the Perez family, of Bodegas and Vineyards of Castro Ventosa, in Valtuille de Abajo are located.

Raúl began his career in 1993 in the family winery, then collaborating, helping and advising in other wineries as well as starting to make his own wines, one of the collaborations in its beginnings in 1999 was with Ricardo Pérez Palacios and his uncle the well-known enologist Álvaro Palacios to whom I helped to ferment the grape that would happen to give rise to the first wines of Descendants of J. Palacios. He works in different regions, mainly in the northeast but also collaborates in other projects in Madrid and Portugal among others.


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