Godello

Godello is a white grape from northwestern Spain that has quietly gone from near-forgotten to highly respected. Its roots lie in Galicia, especially the Valdeorras region, where it’s believed to have been grown for centuries. Like many local varieties, Godello suffered badly in the 20th century after phylloxera and changing tastes pushed growers toward easier, higher-yielding grapes. Fortunately, renewed interest in indigenous varieties brought it back, and today it’s one of Spain’s most exciting white grapes.

Valdeorras is considered Godello’s spiritual home, but it also thrives in nearby regions like Bierzo and Ribeira Sacra, as well as Monterrei. These areas share cool climates, higher elevations, and often dramatic, steep vineyards. Godello does particularly well in these conditions, ripening relatively late and developing complex flavors while holding onto fresh acidity. Thick skins give the grape some natural resilience, which helps in these challenging landscapes.

In the glass, Godello offers a compelling mix of freshness and depth. The wines are usually pale straw to golden in color, with aromas of green apple, pear, citrus, and subtle floral notes, sometimes edging into stone fruit or gentle tropical hints. On the palate, Godello tends to be medium to full-bodied, with a mineral backbone and, in some cases, a slightly creamy or oily texture that adds weight without dulling the wine’s energy.

Good examples of Godello can age surprisingly well, gaining complexity over time rather than fading. Its balance of acidity and body also makes it very food-friendly, pairing easily with seafood, white meats, and richer dishes like creamy cheeses. Once a regional curiosity, Godello is now firmly back in the spotlight, proving that Spain’s lesser-known grapes often have the most to say.