Our wine cellar

“Don’t remove the tartar!” my father used to tell me when I was working with that walnut barrel. If you climbed inside, it was as if you were observing the universe on a clear summer night; that thin layer that formed, perhaps from the tartaric acid, shone in a special way and subtly insulated the wine from the wood.

The vat was filled with prieto picudo and mencía grapes from the highest vineyard planted by my grandfather, Segundo Gordón. It fermented slowly yet intensely, producing fresh and light wines, easy to drink, with a velvety elegance. That is why my father named it La Perla, perhaps because it was the barrel we had the highest hopes for…

93/100 points in the Parker Guide

This wine is the result of the reactivation of old vineyards, most of which are over a hundred years old. The vineyards, cultivated with the traditional methods of organic farming, produce the grapes Mencia, Garnacha and Prieto Picudo. The result is a fine and fruity wine, where red and ripe fruit and wild aromas stand out. The wine matures for 12 months in French oak and is the ideal accompaniment to our meat.

Enjoy our great white wine from our own vineyard La Uta, really fruity and pleasant taste.