100% Godello grapes from Bierzo, Castilla y Leon.
It displays a golden color with shy but elegant aromas. The palate is stony and medium-bodied, with good ripeness, complex flavors and a brilliant texture. Sense of smokey minerality. It matured in 4,000-liter oak foudres for 12 months. 12,000 bottles produced.
Gregory Pérez arrived in Bierzo in 2001, and after 6 years at Luna Beberide, he started his own project, Mengoba, in 2007. He's gone a long way since then, producing 100,000 bottles from his winery in San Juan de Carracedo since 2013. He works 5 hectares of vineyards in the village of Espanillo following sustainable farming methods and makes some non-conventional wines outside the appellation of origin.
Grégory Pérez is one of the components of the new generation called to take over in the elaboration of the great wines of Spain from his winery Mengoba.
Graduated from the School of Oenology and Viticulture of Bordeaux de Blanquefort in 1998. He worked at Château Grand-Puy-Lacoste and Château Cos d’Estournel between 1997 and 2000.
After his first steps in France, his family roots - and the push of a friend - brought him to Spain and specifically to Bierzo in 2007. The 5 hectares vineyards are located in the town of Espanillo, in the region of Bierzo, at the headwaters of the river Cúa.
They are located on steep slopes at an altitude of more than 600 m, oriented at midday and ventilated by constant currents of air. The soil is composed of a mixture of clays and decomposed slate, within a forested environment of great natural diversity.
It has several stainless steel tanks of different capacities, as well as French oak casks and barrels for the fermentation and maturation of white and red wines.
Gregory makes wines based on 8 guiding principles: knowledge of the soil, protection of the land’s biodiversity, use of indigenous varietals, no aggressive treatments, no herbicides, low yields, hand-selection of grapes in the vineyard at optimum ripeness, use of indigenous yeasts from each vineyard favours the diversity of aromas and the personality of the wines, also by limiting the doses of sulphur and not using "chips" or products that can alter the aromatic features.
His goal is and always has been to make authentic wines, great wine with minimal impact on nature, and his results are dazzling.