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: 13% Vol.
Grape Variety: 100% Viura.
Manual Harvest: September 15-17, 2015.
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: May 2-3, 2019.
Number of Bottles: 54,714 (75 cl) and 400 (1.5 l).
Pairing:Bresse poulard filled with truffle, apple and foie grass, fried pine nuts and sour carrots cream; sea bream little loins, red shrimp and smoked olive velouté and Capellanía white wine; pickled partridge mousse and medium cooking foie gras, bitter orange, mint and ginger coulis; artisan goad cheese Espadán and bitter chocolate truffle scented with Castillo Ygay White Gran Reserva Especial.
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 13° -14° C (55° - 57° F).
JAMES SUCKLING (USA): 96 points.
ROBERT PARKER (USA): 93 points.