Sofros “P&M” Godello 2022

Print datasheet

Wine tasting:

Pale yellow with greenish hues. Subtle yellow flowers, stone fruit with citrus grapefruit background, saline with mineral notes of limestone. Vibrant entry, creamy and with volume. Mineral mouth, very complete recovering again those stone fruits, varietal. clean, fresh long finish.
Oenologist: Ramiro Carbajo Del Río

Winery:

We continue working in rented facilities, where we have our deposits, barrels and everything necessary to continue maintaining a craft and respectful production with the grape and wine, trying to emulate our ancestors.


Technical information:

Wine name and harvest year: Sofros "P&M" Godello 2022.

Designation of origin: D.O. Bierzo.

Technical manager: Ramiro Carbajo del Río.

Production: 1.500 bottles.

Viticulture: Made with Godello grape from very gently cared vineyards of 10 hectares,of 25 years of age, head-pruned, located in a villaje called Valtuille de Arriba in the territorial región of León, at a 580 metres of altitude.
2022, high temperatures accelerated the ripening of the grapes, small bunches due to strong water stress from the beginning of spring. Low rainfall led to good-quality grapes, disease-free. In winter and early spring there was a certain availability of water which favoured a good plant development.

Soil: Clay with slate and schist.

Vineyard age: 25 years.

Pruning system: Espalier.

Grape harvest: 9 of September, harvested in 15 kg. boxes.

Grape variety: Godello.

Packaging:

Format: 6 bottles on wood box.

Pre-fermentation process:

Duration: 2 days.

Temperature: 6 °C.

Alcoholic fermentation:

Duration: 22 days with native yeasts.

Temperature: At 12 °C.

Malolactic fermentation:

N/A.

Maturing in casks:

Capacity: 110 liters.

Moment of usage: New barrels.

Type: French oak 100 %.

Grain size: Very fine.

Roast: Medium.

Aging: 6 months.

Switches: None.

Physical-Chemical properties:

Alcoholic strength by volume: 13,5% vol.

Total acidity content: 6,2 g/l

Residual sugar: <2 g/l.

pH: 3,2.

Clarification: Cold stabilization.

Filtration: 2 microns in cold stabilizing and amicrobic in bottling.