Godello-based wines have tremendous personality thanks to their freshness, generosity, length, well-balanced acidity and mineral quality. They have the ability to age well in cask and mature in bottle.
It is one of Spain’s oldest noble grape varieties, even known in ancient Roman times. It is chiefly found in the basin of the river Sil, and particularly in Valdeorras, traditionally the source of the finest Godello wines. The DO still boasts a large number of old bush vines even though most new plantings follow the espalier system.
Godello produces bunches of medium-sized, greenish-yellow berries with pips. In common with other varieties its rootstock is grafted in order to prevent phylloxera. Yields are low and the vines are more susceptible to disease than other white varieties. Picking takes place in mid-September when late summer rains are the worst enemy.
Following extensive research Godello has become perfectly adapted to the peculiarities of the zone and modern winemaking techniques.

Phenology:

• Budding: early
• Ripening: early
• Bunches: medium-sized, compact
• Grape size: small, oval-shaped
• Disease resistance: low to medium
• Alcoholic strength / acidity: 12-12,5/5.5-6.5
• Dry extract: high, giving good mouthfeel
• Aroma: apples; limeflowers
• Aromatic intensity: medium

Red varieties now exciting interest include Merenzao or María Ardoña, Negreda and Albarello, all described in 1813 by Casares in his work “Observaciones sobre el cultivo de la vid en Galicia” (Observations on the cultivation of the vine in Galicia) and by Don Juan Marcilla “Tratado práctico de viticultura y enología española” (A practical treatise on the viticulture and enology of Spain). Other red varieties now better known since phylloxera are Grao Negro and Mencía, the latter being most abundant along the course of the Sil, in Bierzo, Valdeorras and Ribeira Sacra.

Castro, Losada y Rodríguez: “Godello de Valdeorras: el emblema de una tierra”, CRDOV, Ourense 2006.