One hundred percent Godello grown on 40-year-old vines in sandy decomposed granite soils. The fruit was hand-harvested and fermented in stainless steel, and the wine aged for six months on lees.
It’s spritely, a bowlful of succulent yellow tree fruits, white petals, and green olives. The body yields a pleasant, sappy grapeyness festooned with laurel and herbs. The acidity is medium and the wine finishes slowly; what lingers is like apple skin rubbed with lemon oil and brine. There is a tiny amount of dissolved gas that expresses itself in the glass if it’s been standing for ten minutes; the wine’s not flawed; perhaps it just not sulfured to within an inch of its life.
Vibrant and tasty, it’s good with young cheeses, poultry, seafood, olives, tapas—salty things, fried things, and salty, fried tapas things.
12.5% abv | $19 (sample) 650 cases made | Imported by Grapes of Spain
