2023 Raul Pérez Lomas de Valtuille La del Vivo

Type of Wine | White |
---|---|
Country | Spain |
Region | |
Appellation | |
Winery | |
Vintage | 2023 |
Grape | |
Content (Alc) | 0.75 ltr (14%) |
Drink window | 2025 - 2032 |
Available as of | Jul 23, 2025 |
Low Stock
Only 1 left
Description
Raúl Pérez is currently without a doubt the most media-rich winemaker in all of Spain. However, his wines are almost impossible to find! Everyone talks about them, but few have tasted them. Raúl is present in countless appellations and regions, not only in Spain, but also in South Africa, Portugal, and South America. The common thread in his work is the recovery of old vines from indigenous grape varieties and the creation of authentic wines with plenty of character and personality. Or, to put it in his own words: "I'd rather make an undrinkably bad Galician wine, but at least let it be a Galician wine." He has vinified dozens of wines in countless different regions (mostly in northwestern Spain, but also beyond), but they have never been released. He tests, he tries, and very often fails. This way of working naturally gives him a great deal of experience, which later enables him to get the most out of one grape variety or one region.
Today, he makes or helps make over 80 wines. He's also recently settled down, establishing two of his own mini-bodegas: one in the Tierra de León region, in the village of Valdevimbre, and another in his native Bierzo, where he makes his own Ultreias, the very essence of Mencía, in the village of Salas de los Barrios. Raúl always works organically and as purely as possible. He uses the minimum amount of SO2.
La Vizcaína is a project by Raul Pérez in which he categorizes wines by origin, based on sun exposure, terroir, etc. La Vizcaína is the name given by the people of Valtuille to Raul's father, an oenologist who died young. Raul is assisted in this project by his nephew and oenologist Cesar Márquez.
Godello is experiencing a huge surge beyond Spain's borders, and this has taken far too long. The international demand for Chardonnay (often of questionable quality) certainly meant that a few years ago, Godellos were only known to wine connoisseurs, but this has completely changed with the stunningly beautiful, high-quality wines produced by houses like Emilio Moro and Valdesil. Raúl Pérez creates this La Vizcaína La del Vivo by fermenting and aging it in 500-liter oak barrels and a single amphora containing the skins and lees, which are used together for the final blend. Aging takes place over 14-16 months. Biodynamic wines. No temperature control during fermentation. During vinification, gravity principles are applied, without pumping and with minimal intervention to ensure the wine reaches the bottle as pure, clean, and expressive as possible.
The Godello grapes for the Lomas de Valtuille La del Vivo (also known as La Vizcaína La del Vivo) come from a two-hectare vineyard, so the volume is very low. The Godello has salty and mineral notes, with some roughness in its youth, complex, and this wine will continue to develop complexity over the next 10 years. Deep in color. Not an everyday aroma. Suggestions of white fruit, grassy accents, nutty, roasted notes, as well as spiciness and minerals. Dry onset with reflections of the aromas. A captivating wine glass that requires some work. After some aeration, more primary fruit and tight minerality emerge. A true meal wine.
Our regular customers know we're big fans of the wines from this region, made from Mencia (or the white Godello), such as those from Perez and Val de Sil . The continental influences and style give the wines a Burgundian signature and offer incredible value!
Specifications
Available as of | Jul 23, 2025 |
---|---|
Type of Wine | White |
Country | Spain |
Region | Castilla y Leon |
Appellation | Bierzo |
Winery | Raul Perez |
Grape | Godello |
Biological certified | No |
Natural wine | No |
Vegan | No |
Vintage | 2023 |
Drinking as of | 2025 |
Drinking till | 2032 |
Alcohol % | 14 |
Alcohol free/low | No |
Content | 0.75 ltr |
Oak aging | Yes |
Sparkling | No |
Dessert wine | No |
Closure | Cork |
Parker rating | 94 |
Tasting Profiles | Droog, Fris, Fruitig, Mineraal, Strak, Wit fruit |
Drink moments | Borrelen, Cadeau!, Met vrienden, Summer party, Terras, Voor alledag |
Professional Reviews
Parker
The Wine Advocate
RP 94
Reviewed by:
Luis Gutiérrez
Release Price:
$50
Drink Date:
2026 - 2031
The 2023 La Vizcaína La del Vivo comes from Valtuille and Cacabelos, with some 10% Doña Blanca (from a 700-liter amphora, whereas all the Godello was in foudre). It fermented without temperature control, without racking and without malolactic. It also took time in finishing fermentation, and some 60% of the wine went through malolactic. There is a whiff of oak, which is noticeable in the texture. There are some 10,000 bottles.
Raúl Pérez now works with 85% to 90% of his own grapes for La Vizcaína, as they have purchased a lot of vineyards. For Ultreia, all the grapes come from their vineyards, except Claudina and Vitoriana. 2023 was a cooler year, and the wines are fresher. The Valdecañada range now includes the Petra lieu-dit that used to be part of the Ultreia range.
Published: Jul 10, 2025
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Raúl Pérez is without a doubt the most mediatic winemaker in all of Spain today. However, his wines are almost impossible to find! Everyone talks about it, but few have already tasted them. Raúl is present in numerous appellations and regions, not only in Spain, but also in South Africa, Portugal, South America.
We have been following Raúl since 2000; at that time he was still working as an oenologist at the Castro Ventosa family estate in Valtuille de Abajo. He also worked as an oenologist-consultant for other domains in Bierzo. He refined the Mencia to unprecedented heights, also helped Ricardo and Alvaro Palacios start their top domain, while constantly tasting and trying other wines from around the world. Raúl is a restless nature and his curiosity and passion take him further and further.
Between 2005 and 2007 he left the family domain and left for a wine odyssey. In a few years he made a name for himself and became a real 'star' in the wine world. The common thread in his work is the recovery of vieilles vignes from indigenous grape varieties and the making of authentic wines with a lot of character and personality. Or to put it in his own words, "I'd rather make an undrinkably bad Galician wine, but at least let it be a Galician wine." He has therefore already vinified dozens of wines in countless different regions (mostly in the northwest of Spain, and also beyond), but which have never been marketed. He tests, he tries, and often fails. Of course, this way of working brings him a lot of experience, with which he will later be able to get the most out of one grape variety or one region.
Today he makes or contributes to more than 80 wines. In the end, he more or less settled himself by renovating two of his own mini-bodegas: one in the Tierra de León region, in the village of Valdevimbre, and another in his native Bierzo, where he is in the village of Salas de los Barrios. own Ultreia's, the absolute essence of Mencía. Raúl always works organically and as pure as possible. It uses the minimum of SO2. The wines we get from him are always in minimal quantities and we hardly ever know what we are going to get, from what year and how much ... That is Raúl in all.
Raúl Pérez is currently without a doubt the most media-rich winemaker in all of Spain. However, his wines are almost impossible to find! Everyone talks about them, but few have tasted them. Raúl is present in countless appellations and regions, not only in Spain, but also in South Africa, Portugal, and South America. The common thread in his work is the recovery of old vines from indigenous grape varieties and the creation of authentic wines with plenty of character and personality. Or, to put it in his own words: "I'd rather make an undrinkably bad Galician wine, but at least let it be a Galician wine." He has vinified dozens of wines in countless different regions (mostly in northwestern Spain, but also beyond), but they have never been released. He tests, he tries, and very often fails. This way of working naturally gives him a great deal of experience, which later enables him to get the most out of one grape variety or one region.
Today, he makes or helps make over 80 wines. He's also recently settled down, establishing two of his own mini-bodegas: one in the Tierra de León region, in the village of Valdevimbre, and another in his native Bierzo, where he makes his own Ultreias, the very essence of Mencía, in the village of Salas de los Barrios. Raúl always works organically and as purely as possible. He uses the minimum amount of SO2.
La Vizcaína is a project by Raul Pérez in which he categorizes wines by origin, based on sun exposure, terroir, etc. La Vizcaína is the name given by the people of Valtuille to Raul's father, an oenologist who died young. Raul is assisted in this project by his nephew and oenologist Cesar Márquez.
Godello is experiencing a huge surge beyond Spain's borders, and this has taken far too long. The international demand for Chardonnay (often of questionable quality) certainly meant that a few years ago, Godellos were only known to wine connoisseurs, but this has completely changed with the stunningly beautiful, high-quality wines produced by houses like Emilio Moro and Valdesil. Raúl Pérez creates this La Vizcaína La del Vivo by fermenting and aging it in 500-liter oak barrels and a single amphora containing the skins and lees, which are used together for the final blend. Aging takes place over 14-16 months. Biodynamic wines. No temperature control during fermentation. During vinification, gravity principles are applied, without pumping and with minimal intervention to ensure the wine reaches the bottle as pure, clean, and expressive as possible.
The Godello grapes for the Lomas de Valtuille La del Vivo (also known as La Vizcaína La del Vivo) come from a two-hectare vineyard, so the volume is very low. The Godello has salty and mineral notes, with some roughness in its youth, complex, and this wine will continue to develop complexity over the next 10 years. Deep in color. Not an everyday aroma. Suggestions of white fruit, grassy accents, nutty, roasted notes, as well as spiciness and minerals. Dry onset with reflections of the aromas. A captivating wine glass that requires some work. After some aeration, more primary fruit and tight minerality emerge. A true meal wine.
Our regular customers know we're big fans of the wines from this region, made from Mencia (or the white Godello), such as those from Perez and Val de Sil . The continental influences and style give the wines a Burgundian signature and offer incredible value!
Available as of | Jul 23, 2025 |
---|---|
Type of Wine | White |
Country | Spain |
Region | Castilla y Leon |
Appellation | Bierzo |
Winery | Raul Perez |
Grape | Godello |
Biological certified | No |
Natural wine | No |
Vegan | No |
Vintage | 2023 |
Drinking as of | 2025 |
Drinking till | 2032 |
Alcohol % | 14 |
Alcohol free/low | No |
Content | 0.75 ltr |
Oak aging | Yes |
Sparkling | No |
Dessert wine | No |
Closure | Cork |
Parker rating | 94 |
Tasting Profiles | Droog, Fris, Fruitig, Mineraal, Strak, Wit fruit |
Drink moments | Borrelen, Cadeau!, Met vrienden, Summer party, Terras, Voor alledag |
Parker
The Wine Advocate
RP 94
Reviewed by:
Luis Gutiérrez
Release Price:
$50
Drink Date:
2026 - 2031
The 2023 La Vizcaína La del Vivo comes from Valtuille and Cacabelos, with some 10% Doña Blanca (from a 700-liter amphora, whereas all the Godello was in foudre). It fermented without temperature control, without racking and without malolactic. It also took time in finishing fermentation, and some 60% of the wine went through malolactic. There is a whiff of oak, which is noticeable in the texture. There are some 10,000 bottles.
Raúl Pérez now works with 85% to 90% of his own grapes for La Vizcaína, as they have purchased a lot of vineyards. For Ultreia, all the grapes come from their vineyards, except Claudina and Vitoriana. 2023 was a cooler year, and the wines are fresher. The Valdecañada range now includes the Petra lieu-dit that used to be part of the Ultreia range.
Published: Jul 10, 2025
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Raúl Pérez is without a doubt the most mediatic winemaker in all of Spain today. However, his wines are almost impossible to find! Everyone talks about it, but few have already tasted them. Raúl is present in numerous appellations and regions, not only in Spain, but also in South Africa, Portugal, South America.
We have been following Raúl since 2000; at that time he was still working as an oenologist at the Castro Ventosa family estate in Valtuille de Abajo. He also worked as an oenologist-consultant for other domains in Bierzo. He refined the Mencia to unprecedented heights, also helped Ricardo and Alvaro Palacios start their top domain, while constantly tasting and trying other wines from around the world. Raúl is a restless nature and his curiosity and passion take him further and further.
Between 2005 and 2007 he left the family domain and left for a wine odyssey. In a few years he made a name for himself and became a real 'star' in the wine world. The common thread in his work is the recovery of vieilles vignes from indigenous grape varieties and the making of authentic wines with a lot of character and personality. Or to put it in his own words, "I'd rather make an undrinkably bad Galician wine, but at least let it be a Galician wine." He has therefore already vinified dozens of wines in countless different regions (mostly in the northwest of Spain, and also beyond), but which have never been marketed. He tests, he tries, and often fails. Of course, this way of working brings him a lot of experience, with which he will later be able to get the most out of one grape variety or one region.
Today he makes or contributes to more than 80 wines. In the end, he more or less settled himself by renovating two of his own mini-bodegas: one in the Tierra de León region, in the village of Valdevimbre, and another in his native Bierzo, where he is in the village of Salas de los Barrios. own Ultreia's, the absolute essence of Mencía. Raúl always works organically and as pure as possible. It uses the minimum of SO2. The wines we get from him are always in minimal quantities and we hardly ever know what we are going to get, from what year and how much ... That is Raúl in all.
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