Godello

Overview

Godello has very small berries which grows in closely packed small bunches. First produced as a varietal wine in Galicia in the 1980s, Godello today covers 70% of Valdeorras’ production, but is also significant in Monterei, Ribeira Sacra, Ribeiro, and in the slatey soils of Castilla y Leon’s Bierzo region. Godello produces intensely mineral wines, with tense stony texture, firm structure, and a dry citrussy finish. Rafael Palacios is particularly famous for his interpretations and was one of the first to make single vineyard versions.

Typical Blends and Winemaking 

Godello is mostly produced as a varietal wine, with the of the Bierzo region, where it is sometimes blended with indigenous varieties. Lees ageing is fairly common, to give mid-palate weight and texture. Barrel-fermentation and ageing is occasionally used for top examples.

• Godello (100%)

Typical aromas and flavours

Aromas of honeysuckle, wild flowers and citrus fruits are followed by flavours of apple, apricot, lemon, lime, nectarine and white peach, some mineral notes.

Food matching

Godello is a great partner for seafood especially shellfish, including but not limited to, when served with classic mayonnaise-based sauces or sauce hollandaise. The richer oak aged styles of Godello will complement steamed or roasted white fish and meat like for example chicken or rabbit, while in general the wines suit especially hard sheep’s milk cheese such as Manchego.