# Adega Damm Amandi Godello Vino Branco (2021)

- **Producer:** Adega Damm
- **Colour:** white
- **Type:** still
- **Grapes:** Godello
- **Region:** Galicia, Spain
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €39
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 9–12 °C
- **Aromas & flavours:** apple, peach, lemon, blossom, butter, toast, vanilla

## About this wine

Established in 2017 by Danish wine importer Martin Damm in Sober, Adega Damm is a micro-production estate located in the Amandi subzone of D.O. Ribeira Sacra in Galicia, Spain. Captivated by the dramatic, vertical terraced vineyards along the Sil River gorge—cultivated since Roman times—Damm restored an ancient stone cantina and acquired tiny plots of old vines planted on granite bedrock and decomposed slate. Operating on steep slopes with inclines exceeding 45 percent, the estate practices heroic viticulture with a strict commitment to minimal intervention, natural vineyard management, and showcasing the granitic character of Amandi.

## Interesting facts

- Grapes are grown on steep 45%+ slopes requiring heroic viticulture on ancient Roman terraces.
- Aged in neutral French oak barrels sourced from top Burgundy producers including Pierre-Yves Colin-Morey.
- Founded by Danish wine importer Martin Damm, with total winery output capped at ~8,000 bottles annually.
- Vineyards sit at 500-550 meters elevation on granite bedrock and decomposed slate in the Sil River gorge.

## Food pairing

The vibrant acidity, fine minerality, and silky texture of this high-altitude Godello complement rich seafood and delicate white meats perfectly. Its bright Atlantic freshness cuts through buttery and creamy sauces, while the subtle lees contact and oak aging harmonize with rich shellfishes and savory cheeses without masking their natural flavors.

## Wine making process

Harvested manually in small 15 kg boxes from high-altitude old-vine plots. Fermentation occurs spontaneously using only indigenous yeasts, preceded by a brief cold skin contact phase. The wine undergoes aging for approximately six months on its fine lees in neutral, used French oak casks, including second-hand barrels sourced from top Burgundy estates. Winemaking follows low-intervention principles, incorporating minimal total sulfur (<25 mg/L) and bottling without heavy filtration or fining agents.