Bättre blend än 2022? Smarrigare iaf — 3 months ago
Splash decanted directly before service; enjoyed over the course of a few hours out of red Solo cups. The 1981 Gran Reserva Blanco pours, a golden color with medium viscosity. On the nose, the wine is vinous with notes of Khalas dates, dried apricot, black lemon, almonds, toasted coconut and marshmallow. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is long and the texture is waxy. A cerebral wine and just lovely stuff. Well stored bottles have a long life yet left ahead. Drink now with patience and plenty of air and through 2051. — 2 months ago
Nice desert wine , hazelnut honey a touch of citrus. Very nice desert wine . Not to sweet . 14.5 percent alcohol. We had at felsina winery . — 21 days ago
vino bianco biologico — 5 months ago
Auch der Blanco Reserva bestätigt die konstant hohe qualität dieser legendären bodega. Ausgeprägte Trockenfrüchte, quitten und apothekerschrank aromatik in der nase. Im gaumen trocken, leicht oxidativ, mandeln, weissblütig und viel gelbfruchtige aromen. Komplex, nie langweilig, betörend. I like Tondonia! — a month ago

Freddy R. Troya
Valserrano – Viura – 2023
Rioja Alavesa DOCa – Spain 🇪🇸
Overview
A barrel-fermented white made from 100% Viura, showcasing the bright, zesty character of Rioja Alavesa with a subtle touch of oak for texture and lift, without weighing it down.
Aromas & Flavors
Lemon zest, green apple, white peach, and citrus blossom with hints of saline minerality and light vanilla. Fresh, vibrant, and expressive.
Mouthfeel
Crisp acidity, medium body, and a lively, zesty profile. Clean, balanced, and enticing with a refreshing finish that keeps you coming back.
Food Pairings
Seafood, grilled octopus, oysters, ceviche, or manchego cheese. Also excellent with sushi or Mediterranean salads.
Verdict
A modern, energetic take on Viura, bright, balanced, and quietly elegant. Perfect for fans of zesty whites with just enough structure to feel serious.
Did You Know?
Viura (a.k.a. Macabeo) is the backbone of white Rioja, and barrel fermentation, rather than just barrel aging, adds complexity and finesse while preserving freshness. — 2 days ago