Wine in Carracedelo, Bierzo

Casar de Burbia ★ 4.6

Family bodega founded in 1989 by Nemesio Fernández Bruña, working 27 hectares split across 52 small mountain parcels and vinifying each one separately under organic farming.

Tasting: Cellar open Monday to Friday, 10:00 to 14:00 and 15:00 to 18:00.

Signature wines: Nemesio, Tebaida, Tebaida Nº5, El Castañal, Hombros, Valdepiñeiro

Bodegas y Viñedos Mengoba ★ 4.7

Bordeaux-trained Grégory Pérez works 12 hectares from a cellar at San Juan de Carracedo, with Espanillo parcels above 600 metres and Godello and Mencía plots at Arganza.

Signature wines: Estaladiña, La Grande Cuvée, El Rebolón, Mencía de Espanillo, Mengoba Las Botas, Mengoba Godello Viejo

Bodega del Abad ★ 4.3

Carracedelo cellar on the old N-VI working 25 hectares and bottling single-variety Mencía and Godello, with Carracedo as the top red.

Tasting: Guided tours by prior appointment, Monday to Saturday at 11:00, covering reception through bottling.

Signature wines: Carracedo Mencía, Carracedo Godello, Gotín Mencía, Abad Dom Bueno Godello, Abad Dom Bueno Mencía

Bodega Verónica Ortega ★ 4.7

Cádiz-trained Verónica Ortega made her first Bierzo vintage in 2010 while still working in France, settled in the comarca in 2012 and works older plots from a cellar at Carracedelo.

Bodega del Abad ★ 4.5

Tastings run at 11:00 Monday to Saturday by prior booking, a technician walking visitors from grape reception to glass, with a bodega glass to take home.

La Tronera ★ 4.8

Twelve courses for EUR 75, dictated each morning by what the Corullón garden gives, alongside a carte of croquetas de botillo, cecina carpaccio and callos.

Awards: MICHELIN Guide selection 2026

La Tronera del Bierzo ★ 4.7

Family-run three-star rural hotel at Villadepalos whose restaurant, in the MICHELIN Guide selection, cooks a daily-changing menu from its Corullón garden.

The list: The kitchen works from the family's organic garden at Corullón and pours Bierzo bottles alongside a 12-course tasting menu

Casar de Burbia ★ 4.4

Casar de Burbia's Godello comes from vines over thirty years old at Valtuille de Arriba, on slate and quartz soils with traces of clay, cold-macerated and then aged around eight months on fine lees. The Ponferrada specialist Mencía & Godello pairs it with Encima Wines in the region's organic case on the strength of that farming.

Tip: Casar de Burbia also bottles a barrel-fermented Godello and the Tebaida range of old-vine Mencía, both worth tasting against the entry white.