Castro Ventosa was founded by the Perez family in 1752 and has never changed hands. Their wines are lovely examples of Mencía at its best, the result of careful and dedicated work in the vineyard and a hands-off approach in the cellar, a superb introduction to this under the radar variety. They have recently added two whites made from Godello to their range. The wines always had a very traditional profile, but they have adapted to the new categories from the Bierzo appellation. They are focusing on their vineyards and using larger barrels, and have moved toward more freshness in the wines. Rising star César Márquez now runs the cellar, and manages the project day to day, with input from his uncle Raul Perez.

Bierzo is a rising star in northwestern Spain’s Castilla y León region, known for its distinctive red and white wines that reflect both Atlantic and continental influences. Nestled in a mountainous basin near the border with Galicia, Bierzo enjoys a unique microclimate—warmer and drier than coastal Galicia, yet cooler and more temperate than much of inland Spain. This balance allows for full ripeness while preserving freshness and aromatic complexity.

The region’s soils are varied, with slate, quartzite, and clay dominating the hillsides, particularly in the higher-altitude sub-zone of Alto Bierzo. These diverse soils and elevations contribute to the individuality and elegance of Bierzo wines. Key towns include Ponferrada, Villafranca del Bierzo, and Cacabelos, which form the heart of viticulture in the area.

The signature grape of Bierzo is Mencía, a red variety that produces vibrant, medium-bodied wines with red fruit, floral notes, and often a touch of earth or mineral character. Old bush vines are common and prized for their low yields and concentration. For whites, Godello is the standout variety, offering textured, aromatic wines with citrus, stone fruit, and minerality.

Bierzo continues to attract attention for its expressive, terroir-driven wines that combine freshness, finesse, and a strong sense of place.

Mencía is an indigenous red grape variety from north-west Spain, most closely associated with the Bierzo, Ribeira Sacra and Valdeorras regions of Castilla y León and Galicia. For many years it was used for simple, light wines, but over the past two decades it has been rediscovered and is now celebrated for its ability to produce refined, aromatic reds that reflect their terroir.

Viticulturally, Mencía tends to bud early and can be susceptible to spring frost. It thrives on steep, well-drained slate and schist soils where yields are naturally limited, and is particularly well suited to cooler Atlantic-influenced climates. The variety has compact bunches and relatively thick skins, providing good colour and structure, though overcropping can lead to dilute, rustic wines.

Plantings outside Spain remain limited, although small parcels can be found in Portugal (where it is known as Jaen) and, more recently, in experimental vineyards in Australia and the USA.

Mencía wines are typically medium-bodied with fresh acidity and fine tannins. Aromatically, they show vibrant red and black fruit – raspberry, cherry and blackberry – alongside floral notes of violet and hints of pepper, earth and herbs. Styles range from bright, unoaked, early-drinking expressions to more complex examples aged in oak, which develop savoury and mineral nuances. At its best, Mencía combines elegance, freshness and a distinctive sense of place - often compared to some of Burgundy's finest wines.