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Valdesil’s ‘estate’ Godello is made from a selection of plots planted on the slate slopes of Vilamartín de Valdeorras. These sites have an average age of 35 years and an altitude of 500 metres. Rooted in blue slate, shale or schist, the plots have different exposures. This means they ripen at different times, thus enabling Valdesil to harvest and vinify them individually. The older vines yield just 22 hl/ha on average, and were grafted from Valdesil’s renowned, 1885-planted Pedrouzos vineyard. Each parcel is hand-harvested and naturally fermented before blending and aging for six months, sobre lías (on lees) in stainless steel.
Naturally there is a step up in both depth and texture here. It’s a pristine white with aromas and flavours of candied lemon, white stone fruits, meadow flowers, fennel and a little sea spray. With a fleshy texture and chalky precision balanced by a seamless thread of acidity and smoky citrus finish, you can easily see why some have labelled Valdeorras the Chablis of Spain.