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Tasting Note
Greenish-yellow, with restrained, structured citrus, a hint of pear, then herbs and jasmine. Fresh on the palate, with pear, green apple and a mineral edge.
Drink it with: white fish, shellfish (especially prawns) or roast chicken.
The Winemaking
Pressed and fermented in stainless steel, then six months on the lees. A tiny portion (about 3%) ferments in used 500-litre French oak for extra complexity.
The Vineyards
Steep terraces of schist and sandy clay over pebbles, with an Atlantic climate and a touch of continental influence. Double Cordon de Royat training, farmed under integrated viticulture.
The Producer
Adega Ponte da Boga sits above the Sil river in Galicia's Ribeira Sacra, on steep, ancient terraces where every grape is picked by hand. Some of their vines are more than 100 years old, and alongside Godello and Mencía they work with rarities such as Merenzao and Blanco Lexítimo.
The Details
Tasting Note
Greenish-yellow, with restrained, structured citrus, a hint of pear, then herbs and jasmine. Fresh on the palate, with pear, green apple and a mineral edge.
Drink it with: white fish, shellfish (especially prawns) or roast chicken.
The Winemaking
Pressed and fermented in stainless steel, then six months on the lees. A tiny portion (about 3%) ferments in used 500-litre French oak for extra complexity.
The Vineyards
Steep terraces of schist and sandy clay over pebbles, with an Atlantic climate and a touch of continental influence. Double Cordon de Royat training, farmed under integrated viticulture.
The Producer
Adega Ponte da Boga sits above the Sil river in Galicia's Ribeira Sacra, on steep, ancient terraces where every grape is picked by hand. Some of their vines are more than 100 years old, and alongside Godello and Mencía they work with rarities such as Merenzao and Blanco Lexítimo.
The Details