Raúl Pérez Pereira is universally considered to be one of the world’s most visionary winemakers.

The ultimate focus here is on preserving acidity, as Godello can get blowsy and even a little sloppy if overripened. So this is picked on the knife edge of ripeness. The wine ferments and ages in a combination of 2500-liter foudres and old 300-liter barrels.