R. Parker (97+/100)
Sorte Antiga, produced with grapes from very old vines, planted in 1920, has changed through the years, and the 2023 Sorte Antiga seems to be one of the finest vintages to date, with the effect of the skin contact almost unnoticeable in the wine other than making it textured and nuanced. The nose is phenomenal too, perfumed and with notes of grapefruit and tangerine peel, denoting citrus freshness (it has a low pH and notable acidity). The destemmed grapes fermented in an open-top 1,500-liter oak vat with indigenous yeasts and matured in third-use, 500-liter French oak barrels for nine months. 1,250 bottles produced. This vineyard is in the process of being certified organic and biodynamic by Demeter.
James Suckling (97/100)
There are not many wines like this. Very floral but subdued on the nose, showing orange blossoms, chamomile and limes. Medium- to full-bodied and deeply layered. Vibrant acidity and mineral texture add compelling definition. From a 0.23-hectare parcel of head-pruned vines planted in 1920. Fermented one month on the skins. Exceptional.
Guía Peñin (96/100)
Jancis Robinson (18/100)
100% Godello from a centenarian vineyard. The vineyard is mulched with straw to avoid tilling, and the vines are supported by a structure of four stakes and ropes, offering both shade and excellent grape protection while maintaining ventilation. Skin maceration for four weeks, treated as a gentle infusion. Fermentation takes place in open 2,000-litre vats over a month, followed by ageing in used 500-litre barrels.
Smoky, chalky and with notes of quince. The level of precision and finesse is extraordinary for a skin-contact wine. It’s truly remarkable how delicacy and softness are preserved here. Flinty, smoky, and with a long, mineral-driven finish.