Raul Perez Ultreia La Claudina Godello, Bierzo, Spain 2023
La Claudina is the single-parcel old-vine Godello that redefined what the grape could be — and the 2023 may be its most Burgundian turn yet. Hand-harvested fruit from one clay-sand parcel in Valtuille de Abajo is pressed straight to used 500L French oak, fermented on native yeasts, and aged a full year on the lees with no bâtonnage and no added sulfur during élevage. It opens slowly: lemon curd, white peach, chamomile, crushed rock, and raw almond, with a savory, oxidative lift that recalls fine Jura or white Burgundy. Creamy and crystalline at once, driven by a salty, citrus-laced finish.
Layered, mineral, and quietly powerful — a white that handles butter, cream, and richness the way few Spanish whites can. Made in tiny quantity.
- 100% Godello, single old-vine parcel, Valtuille de Abajo (clay-limestone / sand)
- Pressed to used 500L French oak; native-yeast fermentation
- One year on lees, no bâtonnage, no added SO₂ during aging
- Burgundian / Jura profile; flor-influenced complexity
Original: $70.00
-65%$70.00
$24.50Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
La Claudina is the single-parcel old-vine Godello that redefined what the grape could be — and the 2023 may be its most Burgundian turn yet. Hand-harvested fruit from one clay-sand parcel in Valtuille de Abajo is pressed straight to used 500L French oak, fermented on native yeasts, and aged a full year on the lees with no bâtonnage and no added sulfur during élevage. It opens slowly: lemon curd, white peach, chamomile, crushed rock, and raw almond, with a savory, oxidative lift that recalls fine Jura or white Burgundy. Creamy and crystalline at once, driven by a salty, citrus-laced finish.
Layered, mineral, and quietly powerful — a white that handles butter, cream, and richness the way few Spanish whites can. Made in tiny quantity.
- 100% Godello, single old-vine parcel, Valtuille de Abajo (clay-limestone / sand)
- Pressed to used 500L French oak; native-yeast fermentation
- One year on lees, no bâtonnage, no added SO₂ during aging
- Burgundian / Jura profile; flor-influenced complexity
