New project. An area that Pérez has restored, very old vines (80–90 years old) in a cool subzone around Ponferrada at around 800–900 m elevation on schist soils (cf the better-known clay and sandy sites found across most of Bierzo). A steep site that is worked entirely by hand and with horses (so expensive to farm). Mainly Mencía, plus Trousseau, Alicante and Palomino. There is a higher proportion of Palomino co-planted in the field blend here and this, combined with the elevation, produces wines of lower alcohol and higher acidity. Fermented with whole clusters and long skin contact (generally 10–12 weeks across the Raúl Pérez stable but occasionally as much as 6 months if the vintage allows).Very opulent but complex rather than sweet. Lots of future. (JR)