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Viña Gravonia Crianza 2009

Viña Gravonia
Characteristics of the vintage:
A year officially rated as VERY GOOD. The wine year passed normally, with the exception of the abundant precipitations that took place in June. However, it did not have a negative effect in the setting of the grapes. This good fertilization and absence of spring frost was followed by a dry and hot summer, free of cryptogamic/fungal diseases, which produced an abundant harvest. Besides, some ripening inequalities were observed in this harvest, which could be corrected during October, which was very appropriate regarding the climatic aspect for the realization of a calm and selective harvest. The harvest started on September 22nd in «Viña Gravonia» and lasted until the 25th of the same month for the white varieties.
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:
13,100 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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