Viña Gravonia Crianza 2000
- Characteristics of the vintage:
- Recorded by The Regulating Council as GOOD. There was a frost on March
30th that got to 2 degrees below cero. However it didn’t affected
to the total quantity of the Harvest. There was as well another frost on
April the 6th but didn’t damage either. Therefore, we harvested 995.044
kilos in our four vineyards. This was considered a record in quantity. In
relation to quality for us it was a very good year. We started the harvest
in Viña Gravonia in advance to the average of Rioja: September 28th
while the normal would have been October 12th. Harvest was not easy since
the maturation of the fruit was irregular so it lasted a lot, until November
the 5th. And only because we were patience and we risk during the harvest
we obtain very healthy and matured grapes with a very good quality average.
- 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:
- 30,000 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.
