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La Salvacion Godello
La Salvación is a godello, harvested from centenary strains that has grown between strains of mencía. Its name perfectly describes the desire to recover the centennial godello grapes that are forgotten in the vineyards after the harvest of the mencía. The centenarian godello strains are unusual in El Bierzo.,It should be added that the bunches of small size and maturation, which can occur 15 days before a godello of 30 years, promote this distinction. The frame of planting of these centennial vineyards is 1,20 m x 1,20 m. The yield of the old godello is very peculiar, the pressing of the grape does not reach 50% of its yield, compared to the mencía grape, which can reach up to 70%. La Salvación 2023 comes, like other vintages, from a single plot of Arganza, a municipality located in the North of the region, with more altitude and therefore freshness. The vineyard, 110 years old, constitutes the largest vineyard of old godello in Bierzo. After a dry 2022 throughout Spain, 2023 began with a very cold, rainy winter with strong winds, like those of our childhood. Frost and cold days lasted until spring, which advanced with warm days, threatening an early bud break. After a warm and rainy May, temperatures dropped again in June. Then came more rains and thunderstorms along with some very hot days. This weather made us especially vigilant to avoid the appearance of mildew. July and August were characterized by moderate temperatures. In September the grape harvest began, with plenty of grapes but not very large bunches. It was a vintage like the ones of yesterday; the rains made us harvest many days with waterproof suits. A year with a rainfall of almost 900 litres/m2 has given us wines with more fluidity, reminding us of the 2001 or 2021 vintages. Fresh, floral and more delicate wines than the previous vintage. The harvesting of the plot was the first week of September. Manual collection; destemming and pressing of the grape. Unlike previous vintages, no maceration is carried out before pressing. It ferments in barrels, without batonage, temperature control or added yeasts. After 12 months the barrels were emptied and the wine remained in a stainless steel tank for 4 months.
