Viña Tondonia White Gran Reserva 1987
- Characteristics of the vintage:
- Recognised by The Regulating Body as VERY GOOD.
- Kilos harvested in our vineyards: 843,891 kilos, both white and red grapes.
- Kilos of white grapes harvested in Viña Tondonia: 70,000 kilos.
- Budding: Normal for all grape varieties.
- Flowering: Normal cycle of 200 days. A cold winter. There was a frost in the month of May.
- June:
- Summer was very hot and dry. The vines showed excellent growth.
- September:
- Very dry. Rainfall: 1987 was a very dry year; a total of 286ml - half the average annual rainfall for Rioja Alta.
- Dates of Harvest:
- We started harvesting Viña Tondonia on October 13th.
- Tasting:
- Colour: old gold. Persistent, perfumed and complex on the nose. On the palate, round, smooth, full of persistent aromas.
- Grape Varieties:
- Viura (90%) and Malvasía (10%), all from our own vineyards.
- Ageing period:
- 9 and a half years, being hand racked twice a year and fined with fresh white eggs. Bottle: Rest, unfiltered, bottled in 75 cl. bottles.
- Alcohol Volume:
- 12.5% Vol.
- Total Acidity:
- 6.5 g/l.
- Residual Sugar:
- Very Dry.
- Gastronomy:
- All kinds of fish either boiled or grilled, preferably with sauce. All types of rice, including risotto-style. All different kinds of egg dishes. White meats such as chicken, turkey and pork. All pastas and cheeses (see below).
- Storage Tempertaure:
- 10 years in conditions of constant temperature (14ºC) and humidity (75-80%).
- Serving Temperature:
- 14-16ºC, always depending mood and places.
- Quantity made:
- 14,000 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.