GrapeGodelloStyleDry,White, Medium Bodied, Fresh, Textural, Citrus Fruit, Floral, MineralityCountrySpainRegionValdeorras, GaliciaVolume75clABV14%DietaryVegetarian,Sustainable, PractisingOrganic, PractisingBiodynamicCrafted by renowned winemaker Rafael Pala
| Grape | Godello |
| Style | Dry,White, Medium Bodied, Fresh, Textural, Citrus Fruit, Floral, Minerality |
| Country | Spain |
| Region | Valdeorras, Galicia |
| Volume | 75cl |
| ABV | 14% |
| Dietary | Vegetarian,Sustainable, PractisingOrganic, PractisingBiodynamic |
Crafted by renowned winemaker Rafael Palacios, Louro do Bolo showcases the exceptional qualities of the Godello grape. This disarmingly charming white wine presents a luminous straw colour with golden-green reflections. The complex bouquet reveals intense aromas of citrus, orange blossom, and wild fennel, with a glorious backbone of distinctive minerality. On the palate, it delivers remarkable textural depth, balancing voluptuous fruit flavours with refreshing acidity. The pronounced saline finish reflects its unique terroir, marking this as a wine of distinguished character and quality.
Since starting his own winery in 2004, Rafael Palacios has fast become one of Spains pre-eminent producers of white wine. His 32 parcels of Godello, which are spread over 19.5 hectares in the Val do Bibei in Valdeorras, Galicia, produce some of Spains most interesting white wines. The vines are planted on steep hills turned into terraces buttressed by stones. Rafas viticulture is sensitive to the fragile nature of these old terraces, and he has adapted his approach to ensure these magnificent structures are preserved. His viticulture is low intervention, with some of the older plots (or sortes in Galician) being farmed biodynamically.
The fruit for this wine comes from parcels located in the municipality of O Bolo, surrounding the villages of Chandoiro, Lentellais, Outardepregos and Santa Cruz do Bolo. The vines are, on average, 25 years old, planted at an altitude of over 600 meters and on sandy granitic soils with clay deposits. The vineyards are managed using organic and biodynamic practices in a bid to honour and respect the traditional way of cultivation.
The grapes were pressed and fermented in 35 hectolitre French oak foudres before being aged on fine lees for 4 months prior to bottling.
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