Grégory Pérez

Origins in Bordeaux, heart in the Bierzo.

Graduated from Blanquefort Bordeaux´s School of Enology and Viticulture in 1998, Gregory had his beginnings in Château Grand-Puy-Lacoste, particularly in Château Cos d'Estournel from 1997 to 2000.

After his first steps in France, his roots and a friend´s encouragement brought him to Spain, the Bierzo region, to be exact.

Gregory Perez is one of the new generation´s most promising, dedicated to the elaboration of fantastic Spanish wines in his winery, Mengoba.

A project in which he dedicates all of his energy and passion and a philosophy which is shared among his colleagues – respect and sustain the winery, a philosphy which  highlights the remarkable personality of each “terroir,” thus contributing to the production of original natural wines.

Grégory Pérez


I. Knowledge of the soil
Familiarity with the composition of the soil and treat it as a living system.
Plow, dig, pile and aerate the soil.
Controlled use of organic fertilizers.

II. Protect the Biodiversity
Preserve the rich and diverse ecosystem.
Take care of the seeded land, fallow land and maintain naturally wooded areas and their surroundings.
Protect wildlife by using natural products to repel insects while respecting and supporting the presence of bees.

III. Indigenous Varieties
Work with native varieties which are better adapted to the environment and reflect their authenticity in each wine.

IV. Non-aggressive treatments
The dose of each treatment should be proportionate to the threat of each disease or pest. Lower doses combined with the use of biodegradable molecules can provide a more gentle treatment for the vineyard and ensure its health and survival.

V. Prohibite the use of herbicides
The use of herbicides is strictly prohibited. The vineyards are plowed and the surroundings are cleared in moderation.

VI. Low yields
Essential to the quality of a wine.
Low yield per vine ensures optimum ripeness and concentration.
Cluster thinning is only performed if absolutely necessary, as well as the use of organic fertilizers.
Pruning is adapted for winter and in bloom.

VII. Vineyard selection and maturation
Depending on the type of wine, selection takes place in the vineyard, before even setting foot in the winery, and always by the manual harvestation of healthy, perfectly ripe grapes.

VIII. Traditional winemaking
Only the most traditional methods are capable of reflecting the “terroir”. The use of yeasts specific to each vineyard ensures a diversity of flavours and personality for each wine. By respecting the origin of the grape, an authentic wine is attained.


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