Viña Gravonia Crianza 1999
- Characteristics of the vintage:
- Recorded by The Regulating Council as GOOD. The 16th April surprised us with a severe late frost, followed by a more gentle one two days later. As a result, all our vineyards suffered a 15% loss of fruit. Mild weather in May allowed the secondary buds to recover, and the remaining undamaged crop fulfilled our expectations. By June the vineyard was at its normal stage of development. We harvested 35,000 kg of Viura white grapes in the Viña Gravonia vineyard, all of which were of good quality. The vintage is ready to drink, but as with all of our wines, will evolve and refine with further 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 a 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 g/l.
- Residual Sugar:
- Very Dry.
- Gastronomy:
- Perfect with all kind of fish, irrespective of preparation. Grilled seafood.
Well seasoned white meat. Also very good with pasta. See below.
- Storage Tempertaure:
- 10 years in perfect conditions of constant
temperature (14ºC) and humidity (75-80%).
- Serving Temperature:
- 14º to 16 º C depending on the mood and the 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.
