Entry white from Gregory Pérez in Bierzo: mostly Godello with a touch of Doña Blanca, fermented with indigenous yeasts in stainless steel and kept on fine lees to bottling for freshness and subtle texture.
The wine ferments with wild yeasts and then raised on its fine lees in tank and large cask for six months. It has body and texture but remains bright. Always a solid choice!
Notes on the producer
Grégory Pérez freely admits that you've got to have a few loose screws to grow all your grapes in the highest and rockiest sites in Bierzo. Crazy as the mission may seem, his efforts have paid off big time. The Godello comes mostly from a stony Carracedo site as well as from some sandy loam and clay/limestone plots in Valtuille and Villafranca del Bierzo (at 500-plus metres elevation). The Doña Blanca hails from similar sites, and also includes some older, gobelet material from the slate soils of Espanillo. The vine age for these plots sits between 20 and 80 years, which is remarkable when you consider the price.
