Manual harvest; grapes are destemmed, pressed, then left to decant for 24 hours before entering barrels, where it will ferment. Natural, open top fermentation, no batonage, no temperature control or added yeasts. Wine is aged 11 months in used oak before bottling - no stabilization, no filtration
César Marquez Pérez hails from a family with deep roots in the Bierzo wine region. Historical deeds in the town of Valtuille de Abajo date the ancestral origin of the family in this region to 1752. Cesar’s focus is mainly on micro-vinifications of old-vine Godello and Mencía from parajes (small plots). These parajes yield widely differing characteristics depending on their soil composition (mixtures of sand, clay, decomposed granite, and stone) and the orientation and slope of the vineyards. Ultimately, Cesar envisions making single-parcel vinifications and is laying the foundation to map this region in a manner parallel to the Cru appellations of the world.