Viña Tondonia White Reserva 1992
- Characteristics of the vintage:
- In Rioja we harvested 175 million litres. In López de Heredia we started the harvest in October 10, the most typical moment for the highest area of Rioja. The vegetative cycle was long, of 212 days. The quantity of rain was very high (673 litres/m2) and also at the wrong moment. It rained a lot during floration and this avoid the Tempranillo to produce correctly. It also rained during the harvest which helped the development of the botritys. And were all these problems the ones that condition the decision of the moment of harvesting making it even more important than in a normal year. That is the reason why the year was very good for the ones who decide well and harvested soon and worst for the ones who waited. In Viña Tondonia we harvested 40.000 kilos of white grapes: Viura and Malvasía. The wine has evolved very well maintaining its character of freshness and it is prepared for a long bottle aging.
- 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 own vineyards.
- 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.
- Gastronomy:
- 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:
- 16,800 bottles. 1,400 cases of 12 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.