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El Rapolao is the work of Raúl Pérez, one of Spain's most admired natural winemakers, whose La Vizcaína project is dedicated entirely to old-vine Mencía from the steep slate hillsides of Bierzo. The name 'Rapolao' is local dialect for rough, rocky terrain — an apt description of this single parcel at 700–800 metres altitude, its northeast-facing slate slopes home to organically farmed vines between 50 and 100 years old, trained in the traditional gobelet style.
Whole-bunch or partial whole-bunch fermentation with indigenous yeasts, aged in large old oak foudres. No fining, no filtration, minimal sulphur.

