Capellanía Reserva 2016

Marqués de Murrieta (hentet 17. okt. 2026): Capellanía Reserva 2016 – teknisk ark (producentens tekst, engelsk): Capellanía single-vineyard. Planted in 1945, its soil is mainly calcareous-clay located on a plateau at an altitude of 485 metres, the highest point of the Ygay Estate, our 300-hectare estate in Rioja Alta. Own single-vineyard October 3-4, 2016. Manual harvest 39,614 (75 cl) and 400 (1.5 l). Number of bottles 16 months in 225-litre new French oak barrels. Ageing process 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. Winemaking Sole fillets, with red shrimp and fine velouté with Capellania reduction; mushroom risotto with grated Comte cheese. Pairing Capellanía 2016 Wine sheet 100% Viura Grape variety 13,5% Vol. Alcohol content January 28-29, 2020. Bottling date Tasting note The wine has a brilliant straw colour, ripe white fruit aromas stand out in the nose, Golden apple, conference pear, hints of butter and glances of citric, fennel and smoked aromas. Balanced in the mouth with texture, fresh acidity and a long, sustained finish. “Capellanía is a quite demanding wine in its elaboration and further barrel ageing but it’s worthy for its amazing bottle development” Maria Vargas - Technical Manager. Capellanía single-vineyard. Planted in 1945, its soil is mainly calcareous-clay located on a plateau at an altitude of 485 metres, the highest point of the Ygay Estate, our 300-hectare estate in Rioja Alta. Own single-vineyard October 3-4, 2016. Manual harvest 39,614 (75 cl) and 400 (1.5 l). Number of bottles 16 months in 225-litre new French oak barrels. Ageing process 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. Winemaking Sole fillets, with red shrimp and fine velouté with Capellania reduction; mushroom risotto with grated Comte cheese. Pairing Scores 95 points Decanter 96 points Tim Atkin 95 points James Suckling 95 points Gourmets 95 points Peñín 94 points ABC 94 points Parker