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Bodegas Valdesil Valdesil sobre lias 2017
Bodegas Valdesil can be traced back to 1885, when an ancestor of the Prada family (the current owners), planted the first Godello vines on the high, slate hillsides of the Sil valley. The winemaking traditions originate with José Ramón Gayoso, who, contrary to the custom of the time established the first vineyard planted entirely with the native Godello grape.
Little by little Gayoso expanded small parcels of vines, or ‘Pezas’, carefully choosing the best sites in and around the village of Portela de Valderroas. In subsequent years many of these parcels were sold to other growers, leaving only the Pedrouzos estate within the family. In 2001 the current generation of the family began to buy back the small parcels, spurred on by the potential for Godello, the special qualities of the Valdeorras region, and the hopes of the original pioneers who established Pedrouzos, the oldest Godello vineyard in Galicia.
From the 100 plus year old Pedrouzos vineyard, the family has been able to carry out their own clonal selection and adopt techniques such as managing plant cover. On our recent trip to the winery, we were amazed to see these old vines growing out of what appeared to be pure slate. It was actually quite difficult to walk between the rows of vines due to the pointy slate shards.
Valdesil sur lie is made from a careful selection of 100% Godello grapes, from vines with a minimum 30 years of age (all from cuttings from the original Pedrouzos clone), grown on hillside slopes, in slate-rich soil, at an altitude of 500 metres above sea level. The slate soils contribute a distinctive mineral character to the wine.
Harvest (by hand) and vinification is made by plot, to reflect the different expressions of the vineyard and with an understanding that each plot comes into ripeness at a different time. Following a short skin-contact maceration, the wine is fermented in temperature-controlled stainless steel tanks using indigenous yeasts, and kept on the lees, with regular stirring, for 4 months. There is no malolactic fermentation; fining is with agents of mineral origin; and the the wine is cold stabilized (with light earth filtering).
Our tasting note: Bright straw-yellow colour. Complex aromas and flavours of warm lemon citrus, yellow apple, and peach, with smoky/mineral and floral notes. Dry and medium-bodied, with balancing acidity and a rich lingering finish. Best served at 9-11c, and allowed to breathe for a few minutes to allow the wine to display its full potential. With careful cellaring it will develop well for 2-4 years.
Recommended pairings: Fish and shellfood -- lobster! -- as well as grilled chicken and other fuller-flavoured dishes.
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