Raul Perez La Vizcaina La del Vivo, Bierzo, Spain

勞爾·佩雷斯酒莊維茲卡伊納系列維沃白葡萄酒

點擊次數(shù)：1739

Some 70% of the 2013 La Vizcaína la del Vivo was fermented in amphorae, part of it with the skins for one year and the other without skins, plus some wine that was aged in oak vat. In 2013 it's pure Godello (it doesn't have any Do?a Blanca anymore), and it has some organic notes, hints of mushrooms, something earthy, hints of fennel and aniseed, with some pollen and beeswax. This is a little extreme, but I like it very much. Some 2,000 bottles produced.