There is a growing global trend toward reviving and celebrating indigenous grape varieties, and Mencía, native to northwest Spain, has emerged as a standout in this movement. One of its most passionate champions is Raúl Pérez, the acclaimed winemaker at Castro Ventosa, who approaches Mencía with an almost obsessive attention to detail. His goal is to capture the purest expression of the grape and its native terroir.
Fermentation takes place in stainless steel tanks, followed by a brief ageing period of three months in 5,000-liter oak vats. Despite undergoing malolactic fermentation, the wine retains a fresh, fruit-forward character, with minimal oak influence. The palate is vibrant, offering juicy red fruit notes balanced by hints of graphite, lending complexity and depth. This versatile red pairs beautifully with venison, poultry, or veal, making it a thoughtful choice for both rustic and refined dishes.
