Prieto Picudo 2016, Raúl Pérez
There is a creamy touch on the nose that is well combined with hints of spice and smoke, dark wild berries and a hint of earthiness, with something reminiscent of tree bark. Although it is more accessible than most Prieto Picudo, its youth means it displays abundant powdery tannins that provide a sensation of dryness on the palate and a dry finish.
The soils here are clay based and in some areas there is more sand or some limestone. The two varieties they focus on are a white called Albarin, and a red called Prieto Picudo. Prieto Picudo is a red variety that is the same as Alfrocheiro, found in Portugal, mostly the Dao but also a bit in Alentejo, and is also the same as Baboso Negro found throughout the Canary Islands. The variety is often confused with Trousseau [or Bastardo in Spain] and while it is genetically a very close relative, it is considered a separate variety. Prieto Picudo grown in Leon tends to be richly colored with aromatics and flavors of bright blackberries and strawberries. Because the variety naturally has a fairly acidic backbone to it, the wines have great lift and energy.