Six months on the lees for a fuller, more complex Godello
O Luar do Sil Godello sobre Lías is a white wine from the Valdeorras D.O., made from Godello grapes grown in small parcels of old vines. What sets it apart is its six months of ageing on its own lees, with weekly stirring, giving the wine greater body, texture and complexity while preserving the freshness characteristic of this Galician grape variety.
The grapes come from Mallada (Seadur) and Valella (Larouco), where the soils are predominantly composed of xabre, a coarse, sandy material formed by the natural weathering of granite. These soils contribute to the wine's distinctive mineral character, complementing the Godello's natural qualities and enhancing its overall balance.
Winemaking focused on lees ageing
Following the hand harvest, the grapes are carefully selected and destemmed before undergoing cold pre-fermentation maceration. Fermentation takes place in stainless steel tanks at a controlled temperature of 16–18°C, helping to preserve the grape's natural expression.
The defining stage then begins: six months of ageing on the lees, with weekly stirring. During this period, contact with the spent yeast from fermentation helps develop a richer, more rounded texture and a fuller mouthfeel.
The finished wine retains the fresh, floral character of Godello while gaining additional structure, making it an even more versatile choice for food pairing.
What makes O Luar do Sil Godello sobre Lías different?
At Licorea, you can also find O Luar do Sil Godello, an alternative for those who prefer a more straightforward expression that places the grape's natural freshness at the forefront.
O Luar do Sil Godello sobre Lías, by contrast, benefits from extended contact with the lees, resulting in greater depth, texture and complexity. These are not simply two versions of the same wine, but two distinct interpretations of Godello from Valdeorras.
How to serve it and what to pair it with
We recommend serving it at 9–11°C in a generously sized white wine glass, allowing its aromas and texture to develop. Serving it too cold may mask some of the richness gained during lees ageing.
Its balance of freshness and body makes it an excellent match for baked fish, seafood, seafood rice dishes, poultry and soft cheeses. It also pairs particularly well with dishes featuring delicate sauces, where a lighter white wine might struggle to hold its own.
It is an especially appealing choice for those who already enjoy the fresh Godello wines of Valdeorras and would like to explore a more textured, complex expression developed through extended lees ageing, without the influence of oak barrels.
