COLOUR
White
TYPE
Still
VINTAGE
2024
GRAPE
Godello
PRODUCER
Verónica Ortega
REGION
Castilla y León
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
La Llorona is a highly sought-after white wine crafted by Verónica Ortega, one of the leading figures in the modern, terroir-driven revival of Spain's Bierzo region. Born in Cádiz, Ortega built an extraordinary winemaking pedigree training at legendary estates including Domaine de la Romanée-Conti and Comte Armand in Burgundy, Clos Erasmus in Priorat, and Domaine Combier in the Northern Rhône. After working with Bierzo pioneer Raúl Pérez, she established her own boutique cellar in 2012. This wine is named in honor of the legendary Mexican singer Chavela Vargas and her soulful rendition of the traditional folk song 'La Llorona'. Sourced from a single, high-altitude parcel of old vines in the village of Pieros, this wine showcases the incredible potential of the Godello grape when grown in Bierzo's unique sandy-clay soils.
ALCOHOL
13.0%
AVG. PRICE
€35
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
9-11°C
INTERESTING FACTS
Fact 01
Named after the legendary Mexican singer Chavela Vargas and her famous, soulful rendition of the folk song 'La Llorona'.
Fact 02
Crafted from a rare, small-grained Godello clone that yields highly concentrated berries with exceptional natural acidity.
Fact 03
Winemaker Verónica Ortega trained at the legendary Domaine de la Romanée-Conti (DRC) in Burgundy before starting her Bierzo estate.
Fact 04
Only 7,954 bottles of the 2024 vintage were produced, making this a highly allocated and rare find.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for La Llorona is designed to emphasize precision, tension, and terroir expression. The 100% Godello grapes, specifically a rare small-grained clone, are hand-harvested from 35 to 40-year-old vines. After destemming, the grapes undergo a short cold skin maceration overnight to extract subtle phenolic structure. Fermentation is triggered spontaneously by indigenous yeasts. The wine is fermented and aged for 11 months in a combination of neutral French oak barrels and vats of various sizes (1,000L, 600L, 500L, and 228L), with approximately 15% of the blend kept in stainless steel to preserve fresh fruit character. The wine undergoes full, natural malolactic fermentation and is bottled with minimal sulfur addition.
