Description

Cuvee de O Godello represents the freshest expression of the Valdeorras’ unique slate soils and indigenous clones of Godello. Sur lie ageing and used large format barrel fermentation impart a texture and complexity to Cuvée de O that sets it apart from other young Godellos.

Traditional dry farmed viticulture. Organic Gobelet trained vines. Cultivated completely by hand. Bunches are sorted by the winery and chilled for 24 hours in a cool chamber to prevent oxidation and minimize SO2 required at the press. Bunches are partially destemmed (but not crushed) and partially maintained whole for the press, which is carried out in a horizontal pneumatic press. The must undergoes a static settling before being inoculated with a pied de cuve started with neutral yeast. Fermentation is carried out 65% in stainless steel and 35% in puncheons and demi-muids (500L & 600L) that are up to 14 years old. MLF is blocked.

Ageing on the lees for at least eight months, 65% in stainless steel tank and 35% in neutral puncheon and demi-muids (500L & 600L barrels)