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Viña Gravonia Crianza 2008

Viña Gravonia
Characteristics of the vintage:
A year officially rated as VERY GOOD. The year has passed without severe climatological incidents, in lack of spring frost; but denoted with abundant spring precipitations and after the harvest. However, a mild and drier summer favored the growth and health of the grapes; which led to a not very abundant, but with similar quality than the previous vintage. The weather conditions were exceptionally favorable during all the final phase of the vegetative cycle, something that is always decisive for the quality of the harvest. Our vineyard enjoyed the optimal conditions necessary to get a health state of the fruit almost perfect; and with balanced parameters of color, acidity, degree of alcohol, etc. during the maturation. All of these characteristics let us get a high quality harvest with a little inferior final volume compared to previous years. The harvest started the 6th of October in «Viña Gravonia» with the white varieties, the 9th of October in «Viña Tondonia» with the red varieties; and finished the 30th of October after the harvest of «Viña Cubillo» and «Viña Bosconia».
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:
13,000 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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