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Viña Tondonia White Reserva 1998

Tondonia Reserva Blanco
Characteristics of the vintage:
Recorded by The Regulating Council as VERY GOOD. We harvested 600.587 kilos. Due to the early spring frosts of April 11th and 14th the crop was considerably reduced. Viña Tondonia was more affected than Viña Bosconia but not on the white grapes. In June the vines showed excellent growth. Normal hot temperatures and low rain levels helped. September was relatively dry and sunny. The Rain in October delayed the start of the harvest but due to the low yields maturation was perfect as was the quality of the grapes. In general it was a dry year for the average of Rioja Alta: 500 litres/m2. We started harvesting the white grapes in October the 14th. The wine is evolving well and showing the ageing capability of all our white Tondonias.
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:
22,000 bottles.
Imagen antigua de la vendimia en Viña Tondonia 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.
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