Viña Tondonia White Reserva 2000
Old picture of the harvest in Viña Tondonia
Combines with dishes such as:
- Characteristics of the vintage:
- Recorded by the Regulating Council as GOOD. Our vineyards suffered two spring frosts one on March 30th and the second one in April the 6th. Nevertheless the total production of this vintage was high. In relation to quality for us it was a very good year. We started the harvesting the white grapes on September 28th. The 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. The wines have reach the finesse that gives character to all our Viña Tondonia wines.
- Tasting note:
- Colour: Natural gold, developed. Nose: Fresh,
complex and developed. Taste: Smooth, round,
fine and developed.
- Grape Varieties:
- Viura (90%), Malvasía (10%), all from our
- Ageing period in barrels:
- 6 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:
- 6 g/l.
- Residual Sugar:
- Very Dry.
- Perfect with all kinds of fish, irrespective of their preparation; grilled
seafood, well-seasoned white meat (see below).
- Storage Tempertaure:
- 10 years in perfect conditions of constant temperature (57ºF / 14ºC)
and humidity (75-80%).
- Serving Temperature:
- 57º to 61º F (14º-16º C) depending of mood and place.
- Quantity made:
- 9,500 bottles.
- 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...
- 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...
- Sautéed with oyster mushrooms or seafood.
- Hard cheeses.