Tondeluna Blanco | Rioja, Spain
A modern style white Rioja from Vallemayor – a blend of 95% Viura and 5% Sauvignon Blanc.
Picking of the Sauvignon Blanc grapes begins two weeks earlier than the Viura during the end of August and the beginning of September respectively. A soft pressing of the grapes when they arrive the winery is followed by clarifying the juice by flotation with peas protein. Fermentation is in stainless steel tanks at controlled temperatures.
The varietals are fermented separately with temperature control between 12and 14 ºC. for Sauvignon Blanc and between 14 and 16 ºC. for Viura. LSA was added to enhance natural own aromas. After 19 days the final coupage is clarified with peas protein and bentonite. The first bottling begins during the third week of January
Vallemayor has been the principal Rioja agency in Morgenrot’s portfolio for decades. They combine modern technology and traditional knowledge for the elaboration of their wines.
A modern style white Rioja from Vallemayor – a blend of 95% Viura and 5% Sauvignon Blanc.
Picking of the Sauvignon Blanc grapes begins two weeks earlier than the Viura during the end of August and the beginning of September respectively. A soft pressing of the grapes when they arrive the winery is followed by clarifying the juice by flotation with peas protein. Fermentation is in stainless steel tanks at controlled temperatures.
The varietals are fermented separately with temperature control between 12and 14 ºC. for Sauvignon Blanc and between 14 and 16 ºC. for Viura. LSA was added to enhance natural own aromas. After 19 days the final coupage is clarified with peas protein and bentonite. The first bottling begins during the third week of January
Vallemayor has been the principal Rioja agency in Morgenrot’s portfolio for decades. They combine modern technology and traditional knowledge for the elaboration of their wines.
A modern style white Rioja from Vallemayor – a blend of 95% Viura and 5% Sauvignon Blanc.
Picking of the Sauvignon Blanc grapes begins two weeks earlier than the Viura during the end of August and the beginning of September respectively. A soft pressing of the grapes when they arrive the winery is followed by clarifying the juice by flotation with peas protein. Fermentation is in stainless steel tanks at controlled temperatures.
The varietals are fermented separately with temperature control between 12and 14 ºC. for Sauvignon Blanc and between 14 and 16 ºC. for Viura. LSA was added to enhance natural own aromas. After 19 days the final coupage is clarified with peas protein and bentonite. The first bottling begins during the third week of January
Vallemayor has been the principal Rioja agency in Morgenrot’s portfolio for decades. They combine modern technology and traditional knowledge for the elaboration of their wines.
Rioja, Spain
Grapes: Viura, Sauvignon Blanc
Tasting Notes: Very light yellow; bright aromas with intense fresh fruit flavours and notes of pear and citrus. Dry and balanced – rounded in the mouth with a long and subtle aftertaste.
ABV: 12.0%
Vintage: 2023
Attributes: Vegan
Clousure: Screwcap
Farming:
Sustainability info:
Winemaker: Ivan Ausejo, Pablo Perez
Winery link Bodegas Vallemayor
Food pairing suggestions: fish and seafood