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The native godello grape was almost eliminated by phylloxera but is now being undergoing a renaissance. Vines grow in vineyards along the River Sil which are in transition to organic.
Grapes are sorted by hand then cold soaked. After pressing the juice is fermented in a mixture of old oak barrels, concrete vats and stainless steel. The wine rests for 7 months on the fine lees, with occasional bâtonnage, before bottling.
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