The Winery

Granja de Remelluri

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Tasting notes

Look

intense yellow with amber highlights.

Smell

Fruity nose of apple, grape and peach with notes of white flowers and butter.

Taste

Wood evident in his mouth, but very well integrated. Very good acidity with sweet ending.

Information

Ageing

Joven con crianza
Appellation

Rioja
Grape

Viognier, Chardonnay, Garnacha Blanca
Country

Spain
Recommended Pairing

Bluefish, Baked white fish, Fish rice dishes, Cheeses, Foie
Zones

La Rioja
Alcohol

14%
Ocasiones

Wine Freaks
VIVINO Points

3,8
Tipo de Vino

Blanco

Remelluri White Wine

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€46.75 €55.00

Te sale a €62.33/l

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Description of Remelluri White Wine

Remelluri Blanco is a white wine made with varieties of Garnacha Blanc, Viognier and Sauvignon Blanc in D. O. Ca Rioja by La Granja de Remelluri. La Granja Nuestra Señora de Remelluri (Labastida) is located in a former monastery of the Hieronymite monks from the 14th century. A place that in 1968 Jaime Rodríguez Salís reconstructed to convert it into the Remelluri winery. Today, with reincorporation of the prestigious Telmo Rodríguez, wines with their own identity are produced in which pure expression of the terroir is sought. Remelluri Blanco comes from vineyards planted on terraces with clay-lime soil. These vineyards are located at an altitude of between 650 and 800 meters above sea level and grow under the influence of the continental climate. Since Telmo Rodríguez has been in charge of the production process, biodynamic practices have been applied to these vines, which are respectful of the environment. Harvesting is done by hand and transported in small boxes. This Remelluri Blanco is a wine with a barrel that, both for its complexity and for its subtlety, is one of the most valued white wines of the D. O. Ca Rioja, on an international scale.

Ideal pairing

Foie
Cheeses
Fish rice dishes
Baked white fish
Bluefish

Making notes Remelluri White Wine

Notas del Viñedo

Making notes

Once in a cellar, the grape is jeopardized and pressed gently. The White Remelluri must ferment with autochthonous yeasts in cubes of different materials: cement, stainless steel, barrels and fudges. Then it is left to age over 18 months in French oak barrels of different ages and capabilities.