SITE - VALTUILLE DE ABAJO
Pal de
la Vega
The Godello must ferments with indigenous yeasts in 500-liter French oak barrels and in a 1,000-liter oval foudre, without temperature control, allowing itself to be guided by nature. Afterwards, the wine rests for about twelve months in the same containers, refining until it shows a pure Godello, deep and full of character.
94
PARKER
94
ATKIN
95
VINOUS
“My poetry
are the twelve chimes
of the old clock at noon
and my people in love
working in harmony.
My poetry
is my soul in the sun
lying in the era
asking God
for an end to wars”
Helios Estevez
El Paraje
At the entrance to Valtuille de Abajo, next to the winery, is Pal de la Vega, an old goblet-trained Mencía vineyard which, over time, was re-grafted to Godello and is now espalier-trained.
East facing and located at an altitude of 500 meters, it grows on sandy and clay soils, where its vines of more than 65 years old capture the soft morning light and the character of the Bierzo.
Pal de la Vega is a place of transition and memory, where tradition is renewed without losing its essence.
Technical Data
Vineyard
Old goblet-trained Mencía vineyard, re-grafted to Godello and redirected to espalier.
Varieties in the vineyard
100% Godello
Height
500m. above sea level
Average vineyard age
65 years old
Winemaking
In 500-liter oak barrels
Volume
600 bottles
Type
Glass and trellis
Orientation
This
Soil
Sandy, clayey
Fermentation
Spontaneous with autochthonous yeasts
Breeding:
With fine lees in 500 liter oak barrels