Valtuille El Rapolao VINO DE PARAJE

Vintage: 2021.

Grape variety: 85% mencia, 10% alicante Bouschet, 5% white grapes and others varieties.

Plots: Unique plot in the place “El Rapolao”.

Soils: Clay soils, rich in organic matter and iron.

Age of vineyards: Vineyards over 100 years old.

Planting density: 4.000-5.000 plants per hectare.

Production density: 2.500 kilograms per hectare.

Climate: Continental and atlantic.

Anual production: 1.800 botellas.

Alcohol content: 13%.

Wine description:

Valtuille _ El Rapolao is made with grapes from the area with the most impact of Bierzo today. The first year of production was 2014.

This wine is classified as a vino de paraje, a new classification used to identify a wine that comes from grapes grown in a particular zone within a village – more specific than a village wine, but less so than a single vineyard.

With an extension of no more than 5,5 hectares of vineyard, belonging to 20 owners, 14 different wines are currently produced under the name El Rapolao on their label, as is done in the Burgundy vineyards. Undoubtedly El Rapolao is the first place in Bierzo that begins to represent the future zoning that is intended in the D.O. Bierzo.

The first El Rapolao was created in 2011 by Raúl Pérez and César Márquez as part of the project “La Vizcaina”. In 2015 there were already four in the market and in 2017, seven different Rapolaos.

Characteristics of the vintage:

After a dry 2020, a rainy December gave away to a cold and dry January in which Philomena storm took place. In February, due to the high temperatures, the almond trees blossomed.

From March to June it hardly rained and the temperatures were high.

This led to an advance in the budding of the vines and increase the risk of frost.

Summer arrived with a rainy June and a hailstorm at the end of the month. As in 2018 vintage, the high summer temperatures motivated a lot of work in the vineyard, in order to save the vintage from the fungus.

July was once again dry, so much that as the harvest approached, the grapes reached a ripening point around 12 – 13% alc. vol., where they stopped and it was difficult to continue ripening.

We began the harvest on August 27th with the vineyards in full ripeness and not very high alcohol. We decided to use a larger part of whole grapes than in 2020 vintage and to macerate the wines for longer. The vintage is similar to the 2018. The white wines are fresh and the reds show elegance, fruit and finesse.


We collect the grapes manually during the first harvest days of each year. Upon arrival at the winery, we deposit 30% of the entire grape in a 3.000 liter fudre. The fermentation occurs naturally, without adding yeast and without temperature control.

The wine macerates in the barrels for 45 days, in which the only job is to wet the hat once a day by gravity, without the intervention of pumps.

We devat and press the wine to let it rest one or two months.

After this, we introduce it in used barrels of 500 liters for a year.