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Viña Gravonia Crianza 2005

Viña Gravonia
Characteristics of the vintage:
Clasified by The Regulating Council as EXCELLENT. The harvest from 2005 was slightly smaller in volume than 2004. This was due to the show of buds during spring was sensibly lower than the previous year. In relation to the vegetative cycle it went very well with a good climate conditions with absence of spring frost or any other bad weather risks. We only could found an advancement of 10 days in the cycle if we compare it with a normal year that started in spring and was maintain until the harvest. Therefore the harvest started September 24th in Viña Gravonia with the White grapes and in Viña Tondonia on the 27th finishing in
October 22nd. We can with no doubt qualify the final production of an excellent quality on that vintage.
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:
52,000 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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