Structure

Sweetnessdry
Oakbarrel aged

Drinking window

Best 3 to 14 years from vintage.
vintage3 yrs14 yrs16 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

What it pairs with

  • Baked hake with clams
    A year in oak and foudre gives the depth for a substantial fish dish.
  • Veal in cream sauce
    This Godello has the weight to take a white meat in sauce.
  • Aged Idiazabal
    Uncontrolled fermentation temperature gives a broad texture that suits smoked cheese.

History

Pal de la Vega lies at the entrance to Valtuille de Abajo beside the winery, an old bush-vine Mencía plot that was over time grafted to Godello. The must ferments on indigenous yeasts in 500 litre French oak barrels and a 1,000 litre oval foudre without temperature control, then rests twelve months in the same vessels.

Facts

Producer
Estévez Bodegas y Viñedos · visiting guide
Grapes
Godello (100%)
Classification
Vino de Paraje (DO Bierzo)
Oak
Twelve months in 500 litre French oak barrels and a 1,000 litre oval foudre
ABV
13.0%
Price
€30-40 at retail
Drinking window
3-14 from vintage

Frequently asked about Pal de la Vega

Where is Pal de la Vega made?

From the Pal de la Vega site at the entrance to Valtuille de Abajo, an old bush-vine Mencía plot that was grafted over to Godello.

How long is Pal de la Vega aged?

Twelve months in 500 litre French oak barrels and a 1,000 litre oval foudre, the same vessels in which it ferments, with no temperature control.

What classification does Pal de la Vega have?

It is labelled as a paraje wine within DO Bierzo.

What food pairs with Pal de la Vega?

Baked hake with clams, veal in cream sauce, or aged Idiazabal.

Tags

dry full body godello high acid medium term mood contemplative mood elegant occasion cellar occasion special old vines old world pairs with aged cheese pairs with poultry pairs with white fish price premium single vineyard still white

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