We received almost nothing of this smokin' 100% Godello. It's made entirely from selected berries from two plots; the first a 33 year-old, north facing parcel on slate and schist (at almost 700mt ASL) that cropped at 1kg per vine in 2009. The second was a 20 year-old western-orientated vineyard cropped at 500g per vine, also on slate and schist. A remarkable - yes, remarkable! - take-no-prisoners expression of Godello. It is a wine whose considerable power and texture - think 1er Cru Burgundy - is hemmed in by its rugged mountain structure (you'll find higher acidity and minerality here than the Lapola). It's like nothing we have tasted from North West Spain, and we mean that in the best possible way. The opulence here suggests this could make a cutting-edge substitute for a good white Burgundy or an old-school, full-bodied Chablis. Then again, the wine is so distinctive that comparisons are odious. Those not seduced by winemaking niceties, look away now: hand harvest, manual selection of fruit, whole bunch pressing, natural settling; wild yeast fermentation in (3rd and 4th year) 600lt oak barrels. The wine is then matured in 2nd year 600lt French oak for 7 months followed by a 14 month stint in concrete "eggs" and concrete tanks for an additional 14 months and is then bottled without fining or filtration.