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Godello with up to 10% Treixadura
Grapes are grown on granite soils at an elevation of 650 - 740m. Most of the DO is at much lower levels. Whilst the altitude brings challenges from spring snow and frosts, the reward comes with grapes that produce wines of unusual richness, balance and complexity. Grapes are picked and sorted by hand before pneumatic pressing. The juice is fermented in oak foudres using natural yeasts. The wine is aged for 4 months in French oak foudres, before bottling.
Rafael Palacios comes from a family with a strong tradition of winemaking in Rioja. Rather than follow the traditional route, Rafael set up his operation in the Val do Bibei, a wild rugged landscape in the Valdeorras DO in north western Spain. He has been one of the drivers behind the resurgence of the Godello grape and this wine is a great example of what can be achieved with this traditional variety.
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