Winds that impart distinct characteristics to the same must, ripening periods that vary depending on vineyard elevation, the same grape variety on different terrains with entirely unique profiles. How intriguing viticulture is, isn't it? A single element, —the most trivial and seemingly insignificant— can completely transform a wine. The Spanish landscape is brimming with such peculiarities: the Levante and Poniente winds in the South (which will shape the must in different ways), the myriad expressions of Garnacha in Catalonia, or the El Val estate in the D.O. Bierzo, where grapes mature twenty days later than those in the surrounding vineyards (located less than 100 metres away). How fascinating the countryside and its whims are, wouldn't you agree?
From here, from this extraordinary locale, emerges Castro Ventosa Valtuille El Val Godello, a white wine framed within the Burgundian style, exhibiting a much more refined and elegant character. Behind this single-varietal wine is the Pérez family and their most renowned figure, the celebrated oenologist Raúl Pérez, heirs to a business with roots dating back to 1752, which was renamed from its former title (Herederos de Rosaura López Fuentes) to that of the Roman site discovered near the winery, in the village of Valtuille de Abajo. Initially, these were the only changes, as the winery continues to practice traditional viticulture based on familial knowledge passed down through generations.
In total, 85 hectares and over 400 plots, with varying orientations, form the operational base of Castro Ventosa. Among them, as mentioned, is the Val site, with a westward orientation, where vineyards over 20 years old are cultivated on clay soils with pebbles. The Godello, with its low yields, is planted in what many refer to as "the gateway to Galicia," right in the northwest of Castilla y León, where a continental climate with Atlantic influences is evident. The grapes for Castro Ventosa Valtuille El Val Godello are harvested manually and swiftly transported to the winery, where they are destemmed and moved by gravity into stainless steel tanks. Here, in these vessels, they remain chilled for approximately 24 hours, ensuring the clusters are in optimal condition. After this period, Castro Ventosa Valtuille El Val Godello goes directly to the press and is left to rest for another 24 hours, allowing the must to clarify by decantation. This means that during this time, and at a low temperature, suspended particles and herbaceous substances will settle at the bottom of the tank, ensuring the grape juice is completely ready and perfect for fermentation. The remainder of the process, where indigenous yeasts play a crucial role, will take place in 500-litre oak barrels, where Castro Ventosa Valtuille El Val Godello will ferment and mature for a year.
Raúl Pérez, dubbed the Wizard of Bierzo, works his magic once more; but not only him, the entire family does with Castro Ventosa Valtuille El Val Godello. And we assure you, you will be enchanted.