Structure

Bodymedium
Tanninlow
Aciditymedium
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 2 to 8 years from vintage.
vintage2 yrs8 yrs10 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.

In the glass

Medium-bodiedLow tanninMedium acidityDryLong finish

Aroma: white flowers, white fruit, mineral touch

Palate: voluminous but delicate, medium citric acidity, moreish mineral close

Pale, clear and bright, markedly varietal on the nose with white flowers, white fruit and a mineral touch, then a voluminous yet delicate palate.

What it pairs with

  • Baked sea bass
    Volume with delicacy is what a plain baked fish asks for.
  • Chicken with wild garlic
    The wine has the weight for white meat and enough citrus lift for the garlic.
  • Steamed clams
    The mineral close from the slate site suits shellfish.

History

Losada sources this Godello from the villages of San Lorenzo in San Esteban de Valdueza, where slate soils and altitude allow slow ripening. It rests six months on fine lees in foudres and concrete eggs.

Facts

Producer
Losada Vinos de Finca · visiting guide
Grapes
Godello (100%)
Classification
DO Bierzo
Oak
Six months on fine lees in foudres and concrete eggs
ABV
13.0%
Price
€14-19 at retail
Drinking window
2-8 from vintage

Frequently asked about Losada Godello

What does Losada Godello taste like?

Pale yellow, very clear, bright and clean. The nose is markedly varietal, with floral nuances, white fruit and a mineral touch; the palate is voluminous and delicate, with a medium citric acidity giving freshness and a moreish mineral close typical of the parcel.

Where is Losada Godello made?

From the villages of San Lorenzo in San Esteban de Valdueza, on slate soils.

How long is Losada Godello aged?

Six months on fine lees in foudres and concrete eggs.

What food pairs with Losada Godello?

Baked sea bass, chicken with wild garlic, or steamed clams.

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