Winemaker Notes
Whole bunches are hand harvested in small boxes, with a meticulous selection made in the vineyard. The bunches are gently pressed and the wine undergoes a spontaneous fermentation with native yeasts in temperature stainless steel tanks. Post fermentation, the wine is racked into stainless steel tanks, where it is then aged for four months on its fine lees without bâtonnage. No malolactic fermentation. Bottled unfiltered.
Godello is native to northwest Spain and has experienced a major revival in the last 20 years. Godello wines are typically sleek and lightly creamy in texture. Barrel fermentation and lees stirring are typical in Valdeorras, Spain where the grape comes from. These winemaking techniques make the most of Godello's inherent structure and help bring out its lovely floral character. Somm Secret—DNA profiling says that Spain’s Godello is actually identical to the Portugese grape variety Gouveio, which grows throughout the Douro and Dão (where it used to mistakenly be called Verdelho).
Just to the south of Bierzo, the steeply terraced Valdeorras Spanish wine region is a respected source of both red and white wines. Garnacha Tintorera (Alicante Bouschet) and Mencía are the principal red varieties while Godello and Palomino compose the majority of this region's whites.