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Viña Gravonia Crianza 2010

Viña Gravonia
Characteristics of the vintage:
EXCELLENT VINTAGE. On that year it rained very little in comparison to a normal average year. June was very cold and as a consequence the budding as well as the fecundation were affected reducing the quantity all over Rioja in general and in our vineyards in particular. Harvest started September 27th with White grapes and October 4th with reds. It lasted until October 20th. The weather conditions during the harvest were perfect and we could harvest grapes in excellent conditions of quality that have developed in exceptional wines with a great capability of ageing and very characteristic of a great cold Rioja vintage.
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:
5,5 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:
14,500 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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