This wine is composed of grapes of the mencía, bastardo and garnacha tintorera varieties that come from the plot El Rapolao, in Valtuille de Abajo (Léon). Part of the vineyard dates back from 1920 and the other from 1980.
Rapolao, created by César Márquez and Raúl Pérez, is fermented with the whole stalk in large open vats. After 30 days of maceration, it is transferred to 225 and 500 litre barrels for one year. It is bottled without clarification or filtration.
It denotes red fruit aromas on the nose. It is very spicy, mineral and expressive. Its width in the mouth, with a slight warmth and firm tannins, make it a serious and strong wine, showing a pleasant taste of seasoned fruit.