When we sent out the Guerra rosé back in our May box, it went down a treat. So when we had the option to buy their dry white this month we jumped at the chance. This is grown between 1,480-1,970 ft above sea level. The vines are 45-55 years old, and it's made up of Doña blanca and godello grapes.
This has a fantastic nose of lemon zest and stone fruits, with aniseedy background notes. This is a great aperitif wine, but it deserves food too.
Salt cod makes up a huge part of the local cuisine. If we were to prepare this, we'd cook it in tomato sauce.
Saute quartered salt cod, then add sliced garlic, onions, and bell pepper. Add tomato puree, then paprika, and simmer for 20 minutes. Serve with fresh parsley.