Cabecera de la página. Top of the page facebook Elegir idioma Elegir idioma Elegir idioma Elegir idioma Elegir idioma Elegir idioma

Viña Tondonia White Reserva 2009

Tondonia Reserva Blanco
Characteristics of the vintage:
This vintage was qualified as VERY GOOD by the DOC Rioja Board. The wine growing campaign proceeded as usual except for the heavy rains that took place in June, which however didn’t really affect the grapes’ setting. After these fertilization and absence of spring frosts there was a dry and hot summer, free of cryptogamic/fungal diseases, that resulted in an abundant harvest. We observed certain maturation disparities which could have been solved along October due to its appropriate climate for a restful and selective harvest. The collecting work began in Viña Gravonia in September 22nd and was extended until the 25th for the white varieties. For the red varieties the harvest restarted at Viña Tondonia in October 7th and didn’t stop until it was finished by October 24th.
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:
6.6 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:
15,000 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.
| Legal Notice | Web Map | © Bodegas R. López de Heredia Viña Tondonia, S.A. 2016