Orixe Sotelo ‘Soto’ Godello, Sonoma Valley, Sonoma Co., California 2025
Regular price
$40.00
Shipping calculated at checkout.
Orixe Sotelo is a Sonoma project founded in 2019 by Gustavo and Jackie Sotelo. The name comes from the family’s Galician roots, and the project focuses on Spanish grape varieties grown in California. Soto is their Godello, from a single vineyard at the foot of Sonoma Mountain.
- WINEMAKER: Gustavo Sotelo
- VARIETY: Godello
- TERROIR: Birdland Vineyard, Glen Ellen, Sonoma Valley. Northeastern base of Sonoma Mountain at about 400 feet. Clough gravelly loam soils.
- VINIFICATION: Gentle crush. Juice rested on skins for one hour, then pressed with full solids into a 500-liter puncheon. Native fermentation. Lightly sulfured after primary fermentation to prevent malolactic conversion.
- AGING: 10 months on the lees in 500-liter puncheon before bottling.
- TASTING NOTES: Grapefruit peel and sea shell with apricot on the nose. Seamless texture and lively acidity, with a long finish of green pear and beeswax and a saline edge.
- FOOD PAIRINGS: Grilled shrimp, poached fish, ceviche, sushi, and lemon-butter scallops.
Orixe Sotelo ‘Soto’ Godello, Sonoma Valley, Sonoma Co., California 2025
Regular price
$40.00
Shipping calculated at checkout.
Orixe Sotelo is a Sonoma project founded in 2019 by Gustavo and Jackie Sotelo. The name comes from the family’s Galician roots, and the project focuses on Spanish grape varieties grown in California. Soto is their Godello, from a single vineyard at the foot of Sonoma Mountain.
- WINEMAKER: Gustavo Sotelo
- VARIETY: Godello
- TERROIR: Birdland Vineyard, Glen Ellen, Sonoma Valley. Northeastern base of Sonoma Mountain at about 400 feet. Clough gravelly loam soils.
- VINIFICATION: Gentle crush. Juice rested on skins for one hour, then pressed with full solids into a 500-liter puncheon. Native fermentation. Lightly sulfured after primary fermentation to prevent malolactic conversion.
- AGING: 10 months on the lees in 500-liter puncheon before bottling.
- TASTING NOTES: Grapefruit peel and sea shell with apricot on the nose. Seamless texture and lively acidity, with a long finish of green pear and beeswax and a saline edge.
- FOOD PAIRINGS: Grilled shrimp, poached fish, ceviche, sushi, and lemon-butter scallops.