Viña Tondonia White Gran Reserva
- Tasting:
- Wine developed and very balanced.
- Colour:
- Gold evolved
- Nose:
- Persistent, perfumed and complex.
- Taste:
- Round, smooth, full of persistent aromas.
- Grape Varieties:
- Viura (90%) and Malvasía (10%), all from
our own vineyards.
- Ageing period:
- Barrel: 10 years, being racked twice per year and fined with fresh egg whites. Bottle: Rest, unfiltered, bottled in 75 cl. bottles.
- Alcohol Volume:
- 12% Vol.
- Total Acidity:
- 6.5 g/l.
- Residual Sugar:
- Very Dry.
- Gastronomy:
- All kinds of fish either boiled or grilled, preferably with sauce. All
types of rice, including risotto-style. All different kinds of egg dishes.
White meats such as chicken, turkey and pork. All pastas and cheeses
(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.
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.