The white 2020 Lapola is a powerful expression of Ribeira Sacra with notes of hay and straw, ripe fruit, dry flowers and some spice, and it has a round palate with a fine texture, with pungent flavors and a dry finish. It's a blend of 85% Godello, 9% Albari?o and the rest Do?a Blanca and Treixadura matured in barrels and foudres and stabilized in concrete eggs.

The white 2019 Lapola has a rounder mouthfeel and a softer texture, with a little more alcohol (13.9%) than the 2018 that I tasted next to it. It's juicy and spherical, seamless and very satisfying, approachable and tasty. It's a blend of 80% Godello, 8% Albari?o and the rest Do?a Blanca and Treixadura that matured in barrels and foudres and stabilized in concrete eggs. 47,935 bottles produced. It was bottled in February 2021.

I tasted two vintages of the entry-level white, starting with the 2018 Lapola. It is subtle and fresh with a contained 13.8% alcohol, and there is less and less influence from the oak each vintage. It has a mixture of fruit, herbs and spices and a little more creaminess on the palate, where there's some mineral austerity and a long, dry finish with that classical bitter touch. Delicious. 13,290 bottles produced. It was bottled in February 2020.

The 2017 Lapola, the entry-level white blend, is mostly Godello complemented by 15% Dona Blanca and 5% Albari?o and comes from a year marked by frost and storms followed by warm weather that accelerated everything. It has an expressive and characterful nose with a mixture of herbs, flowers, pollen and some spices. The palate reveals very tasty flavors and a long, spicy finish that's almost salty. This is delicious, very sexy now, but with aging potential. It matured in oak vats and barrels followed by time in concrete eggs. 13,313 bottles produced. It was bottled in June 2019.

The young white 2016 Lapola has varietal Godello aromas despite containing some 20% Albari?o and 5% Do?a Blanca. It comes from various vineyards and has the complexity of a blend of different vine ages, altitudes, soils and grapes; it was fermented with indigenous yeasts and matured in 600-liter oak barrels and egg-shaped concrete vats and then was bottled without malolactic. It has a spicy and smoky twist, but that is well in the background, while the foreground has white flowers, fruit and some herbs. The palate reflects the spice and the bittersweet flavors more. 13,372 bottles produced. It was bottled in April 2018.