The vineyards producing grapes for this wine are planted with 40 year old Godello vines. The soils are composed of silica-rich sand and decomposed granite. Yields are limited through pruning and green harvest to encourage concentration of flavor in the finished wine. Leaves are also pulled during the growing season to ensure good air flow through the canopy as well as encourage ripening of the grapes.
The Godello grapes were harvested in the middle of September into 18 KG boxes and transported to the winery via refrigerated truck. Grape clusters were hand sorted prior to destemming and crushing. Grapes saw a 12 hour cold maceration with dry ice followed by temperature controlled fermentation in stainless steel tanks. Following fermentation the wine was aged on fine lees in tank for 3 months. No malolactic fermentation.
(made entirely in stainless steel, where it was aged on its lees for six months after fermentation): Bright straw. Vibrant tangerine, pear and melon scents are sharpened by ginger and dusty minerals. Silky and focused on the palate, offering juicy orchard and citrus fruit flavors and a suave floral quality. Finishes dry, stony and long, with repeating florality. These vines are over 40 years old. 2016 – 2019 Atlantic Spain
The Wine Enthusiast
Pear, melon and stony mineral aromas share space on the nose of this Godello, which feels solid. Short stone-fruit flavors are pleasing but not overly defined, while this feel sound and round on the finish, with a hint of almondy bitterness. September 2016
The Wine Advocate
The 2014 Adras Godello followed the same process as the 2013, fermentation in stainless steel and élevage sur lie for six months. It's quite fresh and balanced, with subtle aromas, fresher than the 2013. The palate is medium-bodied, with good balance, pungent flavors and soft acidity, quite pleasant. Easy to drink. 6,000 bottles produced. Issue #224, April 2016
This generous white shows a nice balance of fruit and savory notes, with pear, fennel and mineral flavors, backed by clean acidity. Fleshy but focused, broad yet refreshing. July 31, 2016 Issue