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Best Online Wine shop 2023
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Customer Reviews: 9,8/10
La Salvacion 2022 - Cesar Marquez
Cesar Marquez


  Spain / Bierzo
ADD TO CART At your doorstep in 1 - 3 days

94pts from Robert Parker, for the best Godello vineyards!


Why do we love it?
Godello is a very famous indigenous white grape variety, from the north-west of Spain, that if you haven't tried it yet, don't bother, because La Salvation by Cesar Marquez, is the best reason to do it and for more than one reason. It is 100% Godello, has an elegant balance of minerality, rich citrus, and floral aromas and finally, it has received 94pts from Robert Parker. Another one is that the grapes come from the top locations in the region! Move in a flash!
Cesar Marquez grows his vines in the Bierzo of Valtuille de Abajo and is a promising name in winemaking in Spain. Next to his uncle Raul Pérez, who is one of the most famous winemakers in the country, he learned everything about biodynamic winemaking in the vineyards of the Castro Ventosa family winery, founded in 1752.
After his travels to the biggest wine-producing countries in the world, he wanted to do something special in his country and earn a place among the "new wave, Spanish Vignerons". In 2015, with his exclusive own project, he decided to create, in Valtuille de Abajo, wines based on the Burgundy classification system. So he took the oldest vines (80-120 years old) with Godello and Mencía, from the best sites in the region, vinified them separately, and finally made wines that not only speak for themselves but also make agreements with the greatest wine critics, for crazy scores! Organic cultivation and small yields of grapes highlighted the terroir of Bierzo, while its wines stand comfortably next to beasts.
La Salvation Godello is 100% Godello, from a 110-year-old vineyard at an altitude of 680m, in the Arganza region. The grapes, after the manual harvest, were pressed and left for 24 hours to drain their juice, while it was then transferred to French oak barrels, wherewith natural yeasts and without additional processes, it fermented for 12 months before the wine was bottled unfiltered and unaged! Cesar Marquez named it Salvation, expressing his joy that finally the Godello variety managed to survive among Mencía's crops, in the same vineyard.
La Salvation Godello is a very rare wine, since it comes from the largest vineyard, so old that it is only 10 acres! And it's the largest! But we've said that again...
What we didn't say, however, is that such rarity usually becomes elusive!









Tastes Like
In the glass, it is moderately lemony. Rich aromas of lemon, citrus, peach, pear, butter, honeydew, vanilla, honeycomb and smoke. The mineral notes, more in the form of wet stone, are very special and give an extra complexity.
In the mouth, it has a medium (+) body, with very good acidity, freshness, and an elegant oily feel. Orange, lemon, green apple, peach, pear, honeycomb, butter, licorice, sourdough, and smoke create a very tasty and juicy result, with a subtle salty aftertaste.
Technical stuff
Color White
Type Dry
Year 2022
Alcohol 12.5%
Origin Bierzo, Spain
Variety Godello
Aromas Lemon, citrus, peach, pear, butter, honeysuckle, vanilla, honeycomb, tobacco, wet stone
Bottle Size 750ml
Barrique 12 months
Serving temperature 10°C
Aging 5+ years
Closure Cork
Organic Yes



Pair it with a sautéed calamari with beurre blanc, sea bass fillet with marjoram, oregano and lemon or a white ragout with pappardelle.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.


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