Vinos LOF

In the unique enclave of Valtuille de Abajo in the Bierzo region, the López & Folgueral family project has begun. This is a project which aims to add extra value to the vineyards that the family has owned and farmed in the village over several generations.
Vinos LOF was born out of the knowledge in viticulture, the devotion and affection to the land which, for decades, has consolidated the Mencía and the traditionally-made wines as some of the best, both inside and outside our borders.


This story began four decades ago before Samuel Lopez & Adela Folgueral took over the running of the family vineyards. It used to serve as the family livelihood of the ancestors who sold grapes and wine in bulk to small costumers in the area around

From the beginning of this stage, a transformation of the viticulture was carried out in order to find a better balance in the production of the vines so that they could adapt better to the recent surge in demand for higher quality standards, due to new wineries emerging in the nearby surroundings. Since then, quality excellence is achieved by using the most emblematic varieties in the Bierzo region, Mencía and Godello.

After a few years the family managed to draw together seven hectares of vineyards mainly with Mencía and other local varieties in three different landscapes in Valtuille de Abajo. This was done by purchasing and changing surrounding plots and estates.

In 1993 the plot on the high side of “El Toral” was planted. This plantation is in the top of the hill near to the fort called “Castro de la Ventosa” and was planted with the varieties of Mencía and Chardonnay. This is the only new plot in the property planted on the trellis.

During the next years the production became centred on the traditional viticulture, an eco-friendly style centred on a production balance, especially in the old vines which, for some decades, were worn out to satisfy the needs of a market which demanded wine sales in bulk. The family placed emphasis on cultivating the land and transforming the pruning in order to meet the increasing demand of quality grapes the wineries in the area need for the new generations of wines released into the market.

The local wineries and enologists were established as the main clientele when year after year they stocked up on the grapes from specific plots due to the varietal and terroir characteristics.

In 2013, the children of Samuel and Adela – Héctor and Víctor – decided to restore the old winery, in which the grandfather elaborated the wines many years before, where they could start winemaking their own family brands. In the same year, the plot called “La Fontiña de Nai” was elaborated as a private project. These first vintages were only for private tasting and were not released for sale.

During the next three years the refurbishment of the winery along with part of the family house was finished and then equipped with the first steel tanks and French oak barrels where the first vintages were laid down to age.

From 2016, two new hectares of old, abandoned vineyards were taken on, located in the village of Villalibre de la Jurisdicción. This aims to bring about the return of the production of Mencía and Godello, to obtain wines with different characteristics due to the 900-metre altitude from sea level, 30% tilt in a northern slope in clay and slate terroir .












Vineyards & Winery



The family-owned wineryis in the heart of Valtuille de Abajo in the family property. It has been refurbished after several years of being in a derelict condition.

Being licensed since 1976, its main purpose has been as a winery despite being abandoned over several years.

The original concrete deposits have been replaced by seven stainless steel tanks with capacities between 500 and 3000 litres where the fermentations of every single plot are done separately. Also, 28 French oak casks are used for the wine ageing process. The winery has a room full of barrels which is used for the ageing process of the wine that comes from the latest harvest.


For the 2018 vintage the following deposits and barrels were used:

Stainless-Steel tanks:

  • 2 x 3000 litres VI LOF (COBOS y SANPELAYO)
  • 1 x 2500 litres VI LOF (OLIVAR)

French oak barrels:

  • 4 x 225 litres Chardonnay
  • 24 x 225 litres Tintos
  • 4 x 500 litres Tintos


The main family plots are mainly located in Valtuille de Abajo and the newly acquired vineyards in Villalibre de la Jurisdicción.
The ten hectares the family owns are mainly old vines of Mencía and other native varieties like Garnacha Bouchet, Palomino o Doña Blanca, minority varieties planted by the ancestors in the centenary plots.

Two hectares in Valtuille de Abajo were planted 25 years ago mainly with Chardonnay and Mencía.

In Villalibre de la Jurisdicción, most of the abandoned plots were retrieved and grafted with the autochthonous variety of Godello. This is a land currently in expansion.


The family plots are grouped together in several spots in each of the two villages:

Valtuille de Abajo:

  • El Foco
  • Las Hortes
  • Mata de los pardos
  • El olivar
  • Villegas
  • El Agro
  • El Couso
  • El Pedregal
  • El Toral
  • La Rata

Villalibre de la Jurisdicción:

  • Riegos
  • Riverín


Wine Process

Our wines start to be elaborated in the plot and there, in the grapevine, the most important stage of the process takes place. Each step, like pruning, crop thinning, treatments and harvesting is oriented to obtain wines with pure characteristics from the terroir where the flavours and tastes are then able to be transmitted to the palate.

The winemaking process aims to be environmentally friendly, with regulated production and ecologically sustainable, allowing the bunches in each plantation to ripen in a healthy and balanced way, whilst demonstrating all the unique characteristics of each spot of land.

Every plot, depending on the altitude, slope, age or grapes variety is treated so that the main characteristics can be enhanced. The distinguishable treatment carries the modelling of the plot with the time so the production can be stabilised, and the final expression of the wine is extoled.

The harvest takes place in September. The manual selection is done in 20kg buckets, so the brunches are kept intact until entering the winery. The reception of the grapes in the winery is done in the first hours of the day to maintain a low temperature which helps to delay the fermentation, which stimulates a better maceration.

Once the bunches are in the winery, they are destemmed and, depending on the maturity of the sparks, some bunches are incorporated integral into the tank to help bring about a more complex fermentation and add some taste and flavoursome tones.


The vatting is done separately for each group of surrounding plots or only one plot per vat so all the elaboration process of each spot is divided with the aim of obtaining a wine with the characteristics of the terroir and the vintage.

Before the fermentation starts, the grapes are kept at low temperature for a number of days so that they macerate. This is so that more colour, aroma, tannins and other important properties from the skin are extracted naturally.

The tumultuous fermentation is initiated spontaneously with the autochthonous yeast in the grapes at a time at which the conditions of the grape juice are appropriate for the process to start. While the fermentation occurs, several remounts are carried out daily so the grape juice stays homogenous and the cap is wet enough for the fermentation to be complete and correct.

The alcoholic fermentation is a fast process which happens completely in the stainless-steel tanks in temperature conditions of no higher than 30 degrees Celsius.

Once the fermentation is finished, the starters are separated from the wine, resulting in contact with the skins for a period of approximately two or three weeks. The pressing is done with manual machinery in order to end up with a clear wine, which will be used for the ageing process.

The ageing of the wines is carried out separately according to its plot, in already-used French oak casks. This is done in order to enhance the characteristics of every plot with some contribution of tannings and shades, but without hiding the fruity and aromatic flavours from the variety, the vintage and terroir.

During the ageing process, some wine transfers are done so that the wine can be homogenised with the other barrels from the same plot, and the barrels can then be cleaned also. This ensures that the wines are filtered in a natural, traditional way before being bottled.

The elaboration process is carried out with minimum technical intervention in the winery so, in this way, the product going into the bottle comes entirely from the plot.