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O LUAR DO SIL Godello Sobre Lias 2025
Information

O Luar do Sil Godello Sobre Lias 2025is a 100% Godello from old vines grown on granitic xabre soils in Valdeorras. Aged for 6 months on fine lees with weekly stirring. Fresh, powerful, and mineral, with aromas of peach, white flowers, and pastry notes. From Pago de los Capellanes.

O LUAR DO SIL Godello Sobre Lias 2025

75cl |
Agotado
Uva
100% Godello
Calendario
2025
Alcohol content
14.0º
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19,90€ 22,49 € -11%
Information

O Luar do Sil Godello Sobre Lias 2025is a 100% Godello from old vines grown on granitic xabre soils in Valdeorras. Aged for 6 months on fine lees with weekly stirring. Fresh, powerful, and mineral, with aromas of peach, white flowers, and pastry notes. From Pago de los Capellanes.

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O LUAR DO SIL Godello Sobre Lias 2025 19,90 €
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Tasting notes

De color pajizo verdoso con reflejos dorados.

En nariz, expresivo y elegante: frutas maduras de hueso como melocotón y ciruela, combinadas con manzana verde, pomelo y flores blancas, con notas de pastelería aportadas por las lías y un fondo mineral y balsámico.

En boca es fresco, potente y equilibrado, con notable mineralidad, textura golosa y untuosa, y un final persistente de gran personalidad.

9 - 12ºC.

Description

O Luar do Sil Godello Sobre Lías is the most ambitious white wine from Pago de los Capellanes in the D.O. Valdeorras, made with 100% Godello grapes from small plots of old vines in the Mallada (Seadur) and Valella (Larouco) areas, on xabre soils (Galicia's characteristic granitic sands) at altitudes between 450 and 490 meters along the Sil River.

The cultivation is entirely manual, with tillage that respects the granitic soils. The harvest takes place in mid-September, when the grapes reach optimal ripeness. After manual selection of the bunches, destemming, and 4 to 6 hours of cold pre-fermentation maceration to enhance the aromatic profile, the must ferments in stainless steel tanks at a controlled temperature of 16-18°C. Subsequently, the wine remains on its fine lees for 6 months with weekly stirring, which provides greater body, complexity, and an unctuous texture that distinguishes it from the non-aged version.