Oak has been, and still is, the wood of choice for wine barrels in all wine producing countries. But consumer tastes change, the trends around it change, and we (always respecting our philosophy when it comes to production) change, keeping our eye on the future. We listen to consumers and, above all, we listen to the vineyard, to the varietal, to the countryside.
For all these reasons, in recent years we have introduced a new type of wood for ageing our wines. Acacia. Its use in moderation adds very interesting nuances to our whites. We work with a part of the 500-litre barrels: their body is still made of French oak but their tops are made of acacia.
The acacia comes from the forests of northern France and in recent years has been making inroads with wineries in Sonoma County and coastal California. Its excellent results, respecting the characteristics of the great white varieties, have led to its use in Europe.
Used in the ageing of white wines (in our case we use it for the production of our Selección Godello), this type of wood improves texture, respecting the variety’s expression, its identity, and its freshness (the wood is more aloof).
In our Godello from El Bierzo we find a rounder and creamier sensation, with more floral aromas (mainly white flowers). Acacia wood, compared to oak, is less tannic and has greater permeability, which gives the wines a more intense golden colour and a fuller, more structured mouthfeel.