The revival of the white grape Godello is a success story for the books. Grown in Galicia since the beginning of the 1900’s, it almost disappeared when vineyard owners ripped out the old vines in favor of more productive varieties, resulting in bland, unexciting wines that did not reflect the complexity of this wine growing region. It wasn’t until 1970’s that Godello made a comeback to the vineyards, and we are so glad!
Godello delivers wines full of aromas of lemon zest, white grapefruit and crushed gravel, wrapped around a medium body and piercing acidity. It is mostly grown in the Spain’s north Atlantic coast in Valdeorras, Ribera Sacra and Monterrei, as well as northern Portugal where it is known as Gouveio. Winemakers prefer to vinify it in stainless steel to preserve freshness, but we can also find examples where contact with the lees (yeast particles left over from fermentation) or aging in used large oak barrels add creaminess and toasted bread flavors. Godello is typically compared to unoaked Chardonnays for its zesty acidity combined with bright minerality, and its ability to transform depending on vineyard sites, vintages, and winemaking practices.
Dare to try it! Enjoy Godello with your favorite raw seafood or a ceviche full of lime and cilantro, or simply by the beach in a hot sunny day. You might just find a new favorite white grape.
See our entire selection of Godello
Author: Maytte Rivera
