Winery AvanciaCuvée de O Godello
White wine
This wine is composed of 100% of the grape variety Godello.
This wine generally goes well with poultry, lean fish or rich fish (salmon, tuna etc).
The Cuvée de O Godello of the Winery Avancia is in the top 20 of wines of Valdeorras.
Food and wine pairings with Cuvée de O Godello
Pairings that work perfectly with Cuvée de O Godello
Original food and wine pairings with Cuvée de O Godello
The Cuvée de O Godello of Winery Avancia matches generally quite well with dishes of shellfish, poultry or rich fish (salmon, tuna etc) such as recipes of cuttlefish a la plancha, wild asparagus omelette or sardines with escabeche.
Details and technical informations about Winery Avancia's Cuvée de O Godello.
Discover the grape variety: Godello
Last vintages of this wine
The best vintages of Cuvée de O Godello from Winery Avancia are 2023, 2019, 2016, 2012 and 2020.
Informations about the Winery Avancia
The Winery Avancia is one of of the world's greatest estates. It offers 10 wines for sale in the of Valdeorras to come and discover on site or to buy online.
The wine region of Valdeorras
The wine region of Valdeorras is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Rafael Palacios or the Domaine Rafael Palacios produce mainly wines white, red and sweet. The most planted grape varieties in the region of Valdeorras are Mencia, Albarino and Trousseau, they are then used in wines in blends or as a single variety. On the nose of Valdeorras often reveals types of flavors of pineapple, mango or slate and sometimes also flavors of black fruit, red fruit or watermelon.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
