DescriptionA wine of limited production from a centennial single vineyard, which has been kept for a year and a half in new French oak barrels and one year in bottle; giving an astonishing complexity, structure and elegance. It is a very singular white wine, with the soul of a red wine which surprises all who taste it. A white wine that exceeds all expectations with its complexity and structure, it combines the quality of selected grapes grown on a traditional singe vineyard, which gives its name to the wine and of a balanced ageing in new French oak barrels for a year and a half. The result is a surprising white wine of great bouquet, a white wine of character born to surprise by its uniqueness and perfect to accompany a great variety of rich dishes, with a magnificent potential to evolve and last gracefully in the bottle.
Own Single-Vineyard: Capellanía single-vineyard. Planted in 1945 located on a plateau at an altitude of 485 metres, the highest point of the Ygay Estate, our 300-hectare estate in Rioja Alta.
ALCOHOL CONTENT: 12,5% Vol.
Grape Variety: 100% Viura.
Manual Harvest: September 30 to October 2, 2014.
Winemaking: Grapes are first carefully crushed and after a short skin contact they are gently pressed in a vertical press. This is a gentle and slow process that favors the extraction of all the aromatic potential from our low-yield Viura grapes. The juice is then settled and fermented in a temperature-controlled stainless steel tank for 24 days.
Ageing Process: 15 months in 225-litre new French oak barrels.
Bottling Date: June, 2018.
Number of Bottles: 44.856(75cl).
Pairing: Scarlet shrimp tartar with its own juice on spheres, Capellania white wine gelatine, ginger and coriander; partridge with warm salad, grilled foie gras and mushrooms with redcurrant and mango vinegar; creamy carnaroli rice with jaw-caught squid on its own tint and red piquillo pepper cream; glazed and baked poultry.
Serving Suggestions: We recommend decanting the wine some minutes before serving to let it breathe and show its full aromatic potential. Recommended serving temperature around 14º -15º C (57º - 59º F).
TIM ATKIN (UK): 94 points.
ROBERT PARKER (USA): 92 points.