Tormenta comes from a small plot of Godello in San Juan de la Mata, planted on clay-limestone soils. The 2023 spent 15 months between clay amphora and French oak.
The first thing we noticed was its weight. Apple and quince, ripe rather than fresh, with a broad texture that made us think of Bairrada. Tasted blind, we might have guessed Pai Abel: the same width, the same way of occupying the mouth without becoming heavy.
The acidity sits inside the wine rather than cutting across it. Nothing sharp or nervous. With time in the glass, the fruit became more present and the wine gained intensity, but it never lost its shape.
It did not resemble the brighter Godellos we knew from Valdeorras, and that was what kept us interested.