Tempestad (storm in Spanish) is so named because of the frequent storms that batter this corner of Spain on a regular basis. And yet for the indigenous Godello grape, Valdeorras has an ideal climate; cold winters, warm summers and mild autumns and springs. Tempestad comes from steep granite/slate terraces at 300-700m altitude and the grapes are hand selected and fermented in temperature controlled stainless steel vessels. Part of the must is transferred to French oak barrels to complete the fermentation process. The wine is aged on its lees for three months before blending and bottling.
The resulting wine has a flinty, savoury and mineral nose with hints of green apple. On the palate it is rich and highly aromatic with a great vivacity and freshness. Great with lobster or any kind of seafood.