La Vizcaína is a project from Raúl Pérez that explores the hillside crus around his hometown of Vatuille de Abajo. Four reds and one white, all from single vineyard sites, are produced under the name, all from vines with over fifty years of average age (some much older).

The El Rapolao Single vineyard, was planted in 1920 and another planting in 1980 on mostly clay. Mostly Mencía with Bastardo (Trousseau), Garnacha Tintorera (Alicante Bouschet). Wine undergoes whole cluster fermentation in large oak vats. 30-day maceration followed by one year of aging in used 225 and 500-liter barrels. Unfined and unfiltered.

Aromas of red fruits with hints of flowers lead to an expressive palate of raspberry and exotic spices with subtle notes of smoke. This wine is fresh and elegant.