Viña Gravonia Crianza 1999
- Characteristics of the vintage:
- Recorded by The Regulating Council as GOOD.
The 16th of April surprised us with a strong early frost, followed by
a more gentle one two days later. There was a loss of fruit of about 15%
in all our vineyards. Due to clement weather in May the secondary buds of
the vines recovered. The remaining undamaged crop fulfilled our expectations
and by June the vineyard was at its normal stage of development. We harvested
35.000 kilos of Viura white grape in the vineyard Viña Gravonia.
All of them of good quality. At the moment the wine is ready to drink. However,
as all our wines, it will evolve and refine itself through bottle ageing.
- 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 per year and
fined with fresh egg whites.
- Ageing period in bottle:
- Rest, unfiltered, bottled in 75 cl. bottles.
- Alcohol Volume:
- 12% Vol.
- Total Acidity:
- 5 gr/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 good with pasta.
- Storage Tempertaure:
- 10 years in perfect conditions of constant
temperature (14ºC) and humidity (75-80%).
- Serving Temperature:
- 14º to 16 º C depending of mood and place.
- Quantity made:
- 28,900 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.
