Each vintage Hammeken Cellars produces 4 barrels of Godello Fermentado en Barrica (barrel fermented Godello) using 500L barrels from François Frères cooperage.

​

One of the methods we use to create the luscious mouthfeel and aromatics is bâtonnage, a technique common in Burgundy. Our winemaker stirs the spent yeast and grape solids back into the wine each day at the offset of fermentation. This labor intensive task uses a baton from which the name is taken. Here is the process in action. You can see the cloudy yeast in the wine thief at the end.