Viña Gravonia Crianza 2003
- Characteristics of the vintage:
- Clasified by The Regulating Council as GOOD. This year we were producing from 155 ha.
of the 170 own by us in our 4 vineyards: Viña Tondonia, Viña Cubillo, Viña Gravonia y
Viña Bosconia. We harvested a total of 951.476 Kgrs. of grapes. The yields were very
high considering that this year could have been more difficult due to the heat wave that
affected our vineyards from May until the beginning of September. The vines recovered
thanks to the rain of the month of September. The harvest started in September 24th
and lasted until October 23rd. Therefore, it was one of the longer lasted harvest in
our History. This was due to the fact that we wanted the grapes to take maximum
advantage of the late September rain. Our experience due to the fact that the age
average of the vineyards of Viña Gravonia is quite high, it allowed the vines to survive
without suffering hydric stress and made rich and round wines capable to be stored for
a long time.
- Tasting note:
- Colour: Pale gold. Nose: Fresh
and almost sweet. Complex and developed. Bouquet with aromas of third
generation. Taste: Fruity, complex, developed
and 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, 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:
- 25,000 bottles.
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.
