Description

Bierzo Designation of Origin
The grapes arrive at the winery first thing in the morning, preserving all their freshness. Then, a selection of the best bunches is made in order to obtain an ecological wine - certified - of the highest quality. After this selection, the grapes are de-stemmed and cold macerated for a few hours. After this time, the grapes are pressed in a small pneumatic press; the resulting must is carefully strained until the desired turbidity is obtained. Thus we obtain a must of the highest quality and expression of the terroir which, once it begins to ferment helped by yeasts, is transferred to French oak barrels where it will continue fermenting at a controlled temperature. Once fermentation is complete, the wine remains in contact with its lees for a minimum of 6/8 months.
The evolution of this wine is impressive, achieving a very good acidity, but retaining all its freshness over time. Preserving all the characteristics of the variety: godello 100%.