Viña Gravonia Crianza 2004
Old picture of the harvest in Viña Tondonia
Combines with dishes such as:
- Characteristics of the vintage:
- Clasified by The Regulating Council as EXCELLENT. This year we were producing from 157 ha of the 170 own by us in our 4 vineyards. We harvested a total of 890.475 kg of grapes. The absence of spring frost joined to the good environmental conditions that helped the fertilisation fought against the difficult moments that we pass during the budding, delayed by the low temperatures during that period. All this weather conditions end up into a good and high yield harvest. The summer time was unstable with high risk of storms but Autumn was fresh and full of light and this weather allow us to obtain very high quality grapes and harvest slowly and so that we could choose to pick the grapes on the perfect maturation moment. The Harvest started on October the 4th in Viña Gravonia and finish on November the 5th.
- Tasting note:
- Colour: Pale gold. Nose: Fresh
and almost sweet. Complex and developed. Bouquet with aromas of third
generation. Taste: Fruity, complex, developed
- 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.
- Perfect with all kind of fish, no matter the way cooked. Grilled seafood.
Well seasoned white meat. Also very nice with pasta. 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:
- 40,000 bottles.
- 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...
- 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...
- Sautéed with oyster mushrooms or seafood.
- Hard cheeses.