Salty minerality leads to white fruit and citrus flavors with a touch of mascarpone and almond. It's medium-bodied and dense with fresh acidity to balance the long creamy finish. 

WINE INFORMATION

Rioja is one of Spain’s most famous wine region and reportedly, one of the hardest to describe. The diversity of sites, soils and landscapes is immense. So too, is the diversity of opinions on how to nurture and produce fine wine. Viura, sometimes referred to as Macabeo, is one of the most important white wine grapes in Rioja, and one of the three varietals used in the crafting of Cava. The grapes take extremely well to hot and dry regions, and make up to 90% of the still white wine production in that area.

This expressive Viura emerges from the north winds and high altitude of Sierra de Toloño, a mountain range high in Rioja’s foothills. This exceptional terroir gives name and character to the limited production wines made by independent producer Sandra Bravo, who grows Garnacha, Tempranillo, Viura and some Graciano.

Bravo works in some of the oldest, and highest altitude vineyards in Rioja, growing Garnacha, Tempranillo, Viura and some Graciano. Her small winery is in Villabuena de Álava, where she works with steel, anforas, and old wood. She farms biodynamically and prefers to work with the unique qualities and properties found in rugged old bush vines over their highly-manicured, youthful, and trellised counterparts. She practices minimalistic winemaking methods, fermenting in tanks before aging ten percent of the finished wine in aged oak barrels.

Cheese, Cream Sauce Pasta, Fish (white), Fish-full flavored (salmon/tuna), Pork, Shellfish, Tapas