Viña Gravonia Crianza
- Tasting note:
- Colour: Slightly developed pale gold. Nose: FFresh and aromatic. Complex and developed. Bouquet with aromas of
third generation. Taste: Fruity, complex, developed, very fine.
- Grape Varieties:
- Viura (100%), from our own vineyards.
- Ageing period in barrels:
- 4 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:
- 7 g/l.
- Residual Sugar:
- Very Dry.
- Gastronomy:
- Perfect with all kind of fish; fried, grilled or boiled. Grilled seafood. Well-seasoned white meat. Very nice with pasta too. See below.
- Storage Tempertaure:
- 10 years in perfect conditions of constant temperature (57ºF / 14ºC)
and humidity (75-80%).
- Serving Temperature:
- 57º to 60ºF (14º to 16ºC) depending of mood and place.
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.