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."
 |
| Horacio Fernández |
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".
Posts
No comments:
Post a Comment