Our winemaking is the result of experience gained over the years. We vinify in the traditional way, by parcels, to preserve the different characteristics of each vineyard but once the grapes have been received they are processed by the very latest techniques in order to reflect the personality of our vineyards

With Montenovo we aim to keep all the freshness of the young wine; it is bottled and put on the market as soon as it is made.

In the case of Valdesil, the must is fermented in stainless steel tanks and left on its lees for a time, depending on the year, until it is filtred and bottled. The lees contact provides richness and complexity whilst bringing out the best of the Godello grape. This wine remains in the cellar until it rounds out.
We use French oak in the vinification of Pezas de Portela to provide longevity. The wine is fermented in cask, at low temperature, and remains on its lees with daily battonage (rousing of the lees). It is then transferred to stainless steel where it remains until final filtration and bottling. Once bottled, it stays in the cellar to age.

We employ larger barrels than usual because we do not want wines with too strong an oak flavour and select the kind of wood best-suited to the origins and personality of the wine.

Given the capacity of Godello to age we have also bottled in magnums as the ideal format for slow evolution.