As the week goes by, more wineries from Valdeorras have joined the picking of the fruit, as well as have shared with us their valuations on the new crop. Despite the fact that the amount of grapes has decreased this year, all them agree with the great quality of the fruit that, for sure, will characterize the 2012 harvest of the D.O. Valdeorras appellation.
Thus, among other wineries of the D.O. Valdeorras appellation, Godeval ushered in the harvest last week, being this the pioneering winery in the recovery of the godello variety in Valdeorras, thanks to its president Horacio Fernández Presa, in 1982.
His valuations of the 2012 grape harvest are about the more than ten days of delay of the picking jobs compared to last year. Also, and due to weather conditions, he points out that there's been a decrease in the quantity of grapes to be harvested this season. Nevertheless, and from the winery, they reaffirm that the quality of the grape is optimal and this will characterize the great wines of the D.O.Valdeorras appellation.
Horacio Fernández also estimates that Godeval will collect about 30 percent less production, but ensures that the quality will be "optimal". Fernández Presa explains that the white variety godello will also increase its acidity this year, considering this as an advantage: "if we are usually between 6.5 to 7, this year we will be in 7. Wines from this region are characterized by acidity, and this is what makes us different."
Godeval harvest, that began yesterday morning in the farms of "La Granja" and "la Graciosa" in Vilamartín, will continue throughout the next ten days or so, and will be marked by a year of unusual weather conditions.
As Horacio Fernández explains, "this harvest is marked since October last year. The value of the soil water is very low because of the lack of rain in those months and the plants were not enough strong to prepare for a new flowering and maturation process."
The godello grape collection on the farms owned by the Godeval winery is made with boxes of 18 kilos, always following the standard of "not carry those grapes that you wouldn't eat to the winery"
Once in the winery facilities, the process continues with the selection, pressing and fermentation of the must. Despite of this process, winemakers affirm that the base is always in the vid and in the field in which it grows, stating that "the wine is made in the vineyard".