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Viña Gravonia Crianza 2007

Viña Gravonia
Characteristics of the vintage:
2007 was recorded in the Rioja region as a VERY GOOD vintage, by the Regulating Council. The year has pass without climatological incidents, in lack of spring frost and with just one hailstorm in June that has not caused damages in the vineyard. Nevertheless, the abound rains that we had during the first semester affected the fecundation of the bunches in spring, causing a deficient grape setting consequently reducing the yield of the harvest in comparison to a normal vintage. The harvest started the 2nd of October with the white varieties and the 4th of October with the red ones and finished the 23rd of October. The fresh and dry summer and a harvest that took place in absence of precipitations assured the healthiness or the vineyard and a harvest of excellent quality in despite of the low quantity.
Tasting note:
Colour: Slightly developed pale gold. Nose: FFresh and aromatic. Complex and developed. Bouquet with aromas of third generation. Taste: Fruity, complex, developed, very fine.
Grape Varieties:
Viura (100%), from our own vineyards.
Ageing period in barrels:
4 years, being racked twice a year and fined with fresh egg whites.
Ageing period in bottle:
Rest, unfiltered, bottled in 75 cl. bottles.
Alcohol Volume:
12,5% Vol.
Total Acidity:
5 g/l.
Residual Sugar:
Very Dry.
Gastronomy:
Perfect with all kind of fish; fried, grilled or boiled. Grilled seafood. Well-seasoned white meat. Very nice with pasta too. See below.
Storage Tempertaure:
10 years in perfect conditions of constant temperature (57ºF / 14ºC) and humidity (75-80%).
Serving Temperature:
57º to 60ºF (14º to 16ºC) depending of mood and place.
Quantity made:
21,500 bottles.
Imagen antigua de la vendimia en Viña Tondonia Old picture of the harvest in Viña Tondonia Combines with dishes such as:
All types of fish, ideally firm-fleshed:
Grilled: sea-bass, sea bream, turbot, mackerel, underside of tuna, monkfish and hake neck cuts. In sauce: cod "al pil-pil" (poached in olive oil), cod "a la riojana" (with peppers and tomato), cod or hake cheeks, hake in parsley sauce, tuna with tomato, tuna with onions, monkfish in "sauce americaine" and so on.
Rice dishes:
Sticky, risotto-type rices in seafood stock.
Fish stews:
“Marmitako” potato and shellfish stew with lobster; potato and cod or monk fish...
Eggs:
A wide variety of scrambled eggs: with oyster mushrooms, prawns, garlic shoots, wild mushrooms and foie. Spanish omelette, or plain fried eggs.
White meats:
Roast or marinated chicken, turkey, duck, rabbit...
Pasta:
Sautéed with oyster mushrooms or seafood.
Hard cheeses.
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