Sofros “P&M” Godello 2024

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Wine tasting:

Brilliant wine with greenish-straw highlights; on the nose, it is clean with aromas of peach skin, minerals, and hints of white flowers. On the palate, its smooth texture surprises, blending saline, mineral, and fruity notes. Long and luscious finish with wonderful sensations.
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 2024.

Designation of origin: D.O. Bierzo.

Technical manager: Ramiro Carbajo del Río.

Production: 1.600 bottles.

Viticulture: Made with Godello grape from very gently cared vineyards of 10 hectares,of 27 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.
The year 2024 brought a rainy winter and spring, with temperatures remaining high as usual. Nevertheless, this allowed for slower and more gradual ripening in our vineyards, resulting in musts with a more favorable balance between acidity and pH. The wines are fresh on the nose, with fruity notes and floral characteristics.

Soil: Clay with slate and schist.

Vineyard age: 27 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: 10 °C.

Alcoholic fermentation:

Duration: 18 days with native yeasts.

Temperature: At 12 °C.

Malolactic fermentation:

N/A.

Maturing in casks:

Capacity: 225 liters.

Moment of usage: New barrels.

Type: French oak 100 %.

Grain size: Very fine.

Roast: Medium with volcanic rock.

Aging: 11 months.

Switches: None.

Physical-Chemical properties:

Alcoholic strength by volume: 12,5% vol.

Total acidity content: 6 g/l

Residual sugar: <2 g/l.

pH: 3,3.

Clarification: Cold stabilization.

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