In the moutainside of Valdeorras is where this 100% Godello (vines planted in 1940s and 1970s) is grown. Traditional dry farmed organinic viticulture. Cultivated completely by hand on slate and quartz soils. 20% of the wine fermented with indigenous yeast in used French oak puncheons and demi-muids (500-600 L. barrels, respectively.) The rest of the wine is fermented in stainless steel. Eight months sur lie in the fermentation vessel (20% French oak, 80% stainless steel) with battonage. This wine is a medium-full style with a lovely silky body, subtle floral notes, and underlying minerality on the finish. Pair this with seared sea scallops or a richly sauced chicken pasta.