Pagos de Galir Godello is the result of a rigorous selection of grapes from old vineyards. It consists of 10 hectares of vines planted on slate and granitic soil at an altitude of over 600 meters above sea level. Traditional agriculture is practiced and the grapes are harvested by hand. In the winery, the Pagos de Galir Godello grapes are gently pressed and the must obtained is fermented at a controlled temperature of 18º C for 15-20 days. The wine is then aged on its lees for 4-5 months. Pagos de Galir Godello is a single varietal Godello from carefully selected micro-plots, which gives the wine its own character and a very mineral expression.
The Galir Valley is part of the Valdeorras DO, and the winery's philosophy is based on making wines that reflect the values of the land and respect for local traditions, starting with its name, which is a tribute to the Virgin of Galir, the protector of the region's vineyards. In recent years, several vineyards have been replanted and recovered in the Val de Galir and Val de Bibei to produce a full range of villa, parcel and gran cru wines. Thus, the white wines of Virgen del Galir are made with grapes from the Val de Galir, an area with a lot of slate and plots with high altitude. The red wines are harvested in granite soils, both from the Val de Galir and the Val de Bibei plots.
Val do Galir is made with grapes from our vineyard A Malosa, considered as a qualified vineyard. Where we find one of the most spectacular soils of all the DO Valdeorras due to its slate constitution and its imposing slopes (40% of unevenness).manual harvest in boxes of 15 kgs. Maceration of the grapes in boxes in a refrigerated cooler prior to fermentation. Direct pressing with low pressures and discarding the wine obtained in the pressing. Aging for 6 months on lees in stainless steel tanks foudre and French oak barrels of 500 liters. White wine with a bright greenish-yellow color. The nose is delicate, Atlantic and mineral with floral and citrus hints. In the mouth it is vibrant, persistent, silky, with good structure and ample due to the work on lees. Ideal pairing with fish, seafood, vegetables, white meats and stews.
