Grown almost exclusively in northwest Spain, Mencía has become a star in the US, popping up on the wine lists of MICHELIN-starred restaurants from NYC to San Francisco. Wine Spectator included the grape as one of “The Must-Try Wines of Our Time,” and the world is starting to notice. We’ve already seen allocations of Bierzo wines tighten and their prices rise.

And behind that steep rise? Pedro Merayo.

The local wine pioneer spent 20 years lovingly restoring the region's ancient vineyards before founding Bodegas y Viñedos Merayo thirteen years ago. All that dedication is paying off big time.

Pedro's secret? Keeping things deliciously old-school. Following his father's wisdom, he championed sustainable farming and gentle winemaking long before it was trendy. Today, the family tends to 42 hectares of vineyards, with most vines hitting the century mark in age. These grand old plants, scattered across prime spots like Las Gudiñas and La Galbana on the high-altitude, cooler, northern side of the appellation, are the backbone behind their stellar lineup.

While Pedro planted the seeds of success, his grandson Juan now tends to the fruits at their picturesque Miralmonte Estate near Ponferrada. Don't expect any radical changes though—Juan's keeping his grandfather's philosophy alive while adding just enough modern flair to keep things fascinating. And delicious.

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