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Viña Tondonia White Reserva 2006

Tondonia Reserva Blanco
Characteristics of the vintage:
Vintage of VERY GOOD quality. This harvest was not only good in quality but in quantity both in our own vineyards and in the whole D.O. Rioja. From the 180 ha. that we own, in 2005 we had 154 in production. The volume of the harvest in 2005 was slightly smaller than 2004, due to the pollination. The vegetative cycle was perfect with no problems during all year. The harvest started 10 days in advance from a normal year starting on September 24th with the white grapes and on September 27th with the red grapes in Viña Tondonia. We finished harvesting in October 22nd. We suffered a big storm on October the 12th that delayed the finalizing but didn’t damage the quality. Both white and red grapes entered the winery with a good concentration of color, balance of alcohol content and acidity and good color intensity. All of this made great wines with high vocation of ageing.
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:
6.5 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:
20,000 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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