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Viña Tondonia White Reserva 2002

Tondonia Reserva Blanco
Characteristics of the vintage:
Recorded by The Regulating Council as EXCELLENT. Also a year of high quantity of production. In relation to the quality it was extraordinary due to the very dry summer that stopped any problem with fungus. The grapes arrived to the winery in very healthy conditions. We started harvesting the white grapes from Viña Tondonia on Monday October the 8th and with the red grapes on the 15th which is the average date for harvesting in Rioja Alta. The harvest took place with very good weather lasting 21 days and we finished on October the 29th. The grapes showed a good maturation of the fruit. These white wines have become of a great balance and will be able to bottle aged improving even more.
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.
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:
11,000 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...
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.
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