Rafael Palacios, `Louro Do Bolo` Valdeorras Godello

The ‘Louro do Bolo’ is made from small parcels of Godello with an average age of 25 years, grown at over 600 metres above sea level. The must is fermented in 35 hectolitre French oak foudres, after which the wine is aged on lees for four months before bottling. The wine has a lovely flinty character on the nose that gives way to a fresh note of wild mountain flowers. On the palate, it has a taut, saline fruit with a gorgeous textural complexity.