In Spain, the main red grape is certainly Tempranillo. Grenache (known as Garnacha in some parts) would be second. Coming in third, many would say, is the lesser-known but incredibly versatile Mencía. This grape is found in the high-altitude vineyards of Bierzo, in Spain’s northwest. Closer in style to classic Sangiovese, this has plenty of rich raspberry fruit, backed up by savoury notes of charcoal and clay. Freshness is achieved through the height of the vineyards and the amazing slate soils in the region.

Sometimes the answer is staring right at you and you keep missing it. For years, the high altitude of the Bierzo region in Spain and its difficult accessibility for modern machines caused its potential to be overlooked. Then comes along maverick French winemaker Gregory Pérez, who saw through the difficulties to the true potential that the high altitudes and rich soil provided for growing grapes. Not only that, but he saw the potential in the forgotten indigenous grape varieties of the region: Godello and Mencía. Today, Pérez has created a modern masterpiece of a winery. He adheres to strict organic principles and you know what he does to solve that pesky problem of difficult accessibility for modern machines? He ploughs the old fashion way, using cows.