| Type | White wine |
|---|---|
| Region | |
| Grapes | |
| Producer | |
| Allergens | Contains sulfites |
| Alcohol contenti | 13.5% |
| Production | 26,000 - 30,000 bottles |
Ultreia Godello
2022The Raúl Pérez character taking the form of a white wine
93
PARKER
Spec sheet
The wine
The Ultreia Godello is the result of a clever mix of warmth-bringing oak and the Godello grape’s natural freshness, a wine of great balance marked by the captivating personality of Raúl Pérez and the strong character of his Bierzo homeland.
What does this wine taste like?
It’s intense on the nose, with aromas of freshly-cut grass, lime peel and stone fruit. After a few minutes in the glass, there appear varietal hints, such as flowers and white fruit.
On the palate, despite a subtle entry, the barrel-ageing makes its presence known, without affecting its freshness. It’s flavoursome, resulting from perfect maturity, and reveals a delightful unctuousness. Its fantastic acidity brings out the flavours and highlights its more mineral side, making it turn out to be luscious without being cloying. It continues evolving in the glass, veering towards confectioner’s custard and pineapple when it warms up a little. It’s fresh and harmonious, clearly-defined and clean-cut. It has a long, dry, finish, and it’s excellent with food.
| Light | Bold | |
|---|---|---|
| Dry | Sweet | |
| Soft | Acidic |
View | Yellow / Golden glints |
|---|---|
Bouquet | Complex / Citrus fruits / Fennel / Aniseed |
Mouth | Elegant / Good acidity / Balanced |
Drinking and storing
Best served at about 10 ºC in a wide glass which enables all the complexity of the wine to be shown to perfection.
It will develop well for 6 years after its vintage date.
Serve between 9ºC and 11ºC
Food pairing
White meats such as chicken and turkey in creamy sauces, tempura-battered seafood, razor clams or fish baked in the oven.
Ratings and awards
| 2022 | 93 PK | ||
|---|---|---|---|
| 2021 | 93+ PK | ||
| 2020 | 93 PK | ||
| 2019 | 16.5 JR | 93 PN | |
| 2018 | 92+ PK | 92 PN | |
| 2017 | 17 JR |
PK: ParkerJR: Jancis
robinsonPN: Peñín
Wine critics reviewsReviews by Parker and Jancis Robinson
Customer reviews
Winemaking
A careful selection of the grapes and a gentle press. Fermentation with wild yeasts and not temperature-controlled. The ageing for 12 months in vats, barrels and concrete, without any racking nor working with the lees, lasts until the following vintage, trying to keep the containers empty for as short a time as possible.
| Vinification material | Concrete / Wood |
|---|---|
| Ageing period | 12 months |
Vineyards
| Vine age | Between 25 and 30 years |
|---|---|
| Soil | Clay / Slate |
| Climate | Atlantic with continental influence |
