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Best Online Wine shop 2023
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Sufreiral 2020 - Cesar Marquez
Cesar Marquez


  Spain / Bierzo
ADD TO CART At your doorstep in 1 - 3 days

95pts from Wine Advocate and a must-try Mencía!


Why do we love it?
If you haven't heard of the Mencía variety before, it's very normal, since it's a red grape variety, grown only in Spain and Portugal! In Portugal, of course, they call it Jaen. Now, if Pinot Noir (in general) and Cabernet Franc of the Loire Valley (in particular) are absolutely to your taste, we guarantee that Cesar Marquez's Sufreiral, you will love it!
Cesar Marquez is a young winemaker, who in the last few years has occupied a lot of oenologists and wine critics, not only of Spain but also of the world winemaking scene. He grows his vines in the picturesque viticultural zone of Bierzo in Valtuille de Abajo and it is not by chance that he received his baptism in biodynamic cultivation, from his uncle Raul Pérez, a very famous figure who has inspired many young people, but also old ones winemakers worldwide!
Their ancestors had their roots deep in the cultivation of vines since the famous Castro Ventosa family winery dates back to 1752. But Cesar, after his studies and travels in the most important wine-growing countries, wanted to do something exclusively his own and secure a place among the pioneer Spanish Vignerons of the "new wave". Thus, in 2015, he selected the best vineyards, in the best locations of Valtuille de Abajo and, applying the Burgundy classification system, exploited the potential of the oldest vines, aged 80-120 years, of the Godello and Mencía varieties. Acre yields remained small, and each vineyard was vinified separately, uniquely highlighting each different terroir, resulting in the production of wines that received unprecedented ratings!
Sufreiral, comes from the vineyard of the same name, at an altitude of 620m, and is a blend of 85% Mencia, 12% Alicante Bouschet, and 3% white local varieties, added further to enhance the aromatic character of the red variety. After the manual harvest, 25% of the whole bunches are pressed with the rest gently and fermented in open containers for 60 days. Its juice rests for 7 days and is then transferred to French oak barrels, where it remains for 12 months.
We must also inform you that the Sufreiral vineyard is one of the most sought-after in the region because its limestone soil gives the wines very soft notes of minerality, juicy red and black fruit, and an enviable elegance. With such value for money, you should give it as a gift to yourself!









Tastes Like
Intensely aromatic with red cherry, plum, cranberry, and blueberry dominating. Mineral notes and aromas of vanilla, tobacco, violet, clove, and green tea, create an exquisite result.
It has a medium (+) body with cool acidity and intense freshness. Elegant flavors of blueberry, blackberry, cherry jam, anise, and vanilla and a soft chalky feel, are very characteristic of the area's soil. The aftertaste is long and enjoyable.
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 12.5%
Origin Bierzo, Spain
Variety Mencia
Aromas Cherry, plum, cranberry, blueberry, minerality, vanilla, smoke, violet, clove, green tea
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 6+ years
Closure Cork
Organic Yes



Taste it with veal cheek ragout, Linguini with sun-dried tomatoes and olives, and aged yellow cheeses.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.


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