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Ostatu Blanco Gran Reserva 2013


Know-how. White young wine made from Viura and Malvasía grapes which come from old vineyards (between 30 and 80 years old). A fresh and fruity wine with a noticiable personality.

Product Details


Winegrowers & Winemakers

Wine-maker: Iñigo Sáenz de Samaniego. Vineyard management: Iñigo Sáenz de Samaniego and Ernesto Sáenz de Samaniego

Region

D.O.C Rioja, Subzona Rioja Alavesa

Vintage & Classification

2013. Good

Tasting notes

Yellow and touches of lighty bright golden colour. It’s nose is elegant, intense and deep. Full of aromas from fresh almonds to delicate white stone fruits. Dried apricots, notes of white honey, hawthorn flower or toffee. The palate is fleshy, elegant and fresh, with a very nice acidity that will prolong it’s life for several years.

Production

2,688 bottles 0,75l.

Product Format


€27.00

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Yellow, with a light bright golden. Its nose is thin, intense and deep, with aromas reminiscent of fresh almonds to delicate white stone fruits, dried apricots, notes of white honey, hawthorn flower and caramel. In the mouth it is meaty, elegant and fresh, with a very good acidity that will extend life for several years.

  • Wine-maker: Iñigo Sáenz de Samaniego. Vineyard management: Iñigo Sáenz de Samaniego and Ernesto Sáenz de Samaniego.
  • 85% Viura, 15% Malvasia
  • Vineyards of over 50 years.
  • Plantation density: 3,000 vines/hectare.
  • Goblet pruning
  • Production: 6,300 kg/hectare
  • Hand harvested, in 15 kg boxes between 26th and 27th September.

The grapes come from the highest parts of our oldest vineyards, in the district of Samaniego at an altitude between 400 and 580 m above sea level. Poor calcareous/clay soil, on south facing slopes. The subsoil is made up of various layers of white rock.

Vineyard grape selection, only the best grapes are taken to the winery.

Light destemming process to avoid damaging the grapes, without wringing out.

Pre-fermentation maceration cold for 5 hours.

The grape juice ferments on the lees in stainless steel vats for 23 days at a temperature of 15-16°C.

Natural cold stabilisation

Filtered only for tartaric stabilisation process.

The wine was not going under malolactic fermentation and was aged in second year’s French oak barrels during 9 months

Mediterranean climate with strong Atlantic influence. Extreme winter-summer contrast.

  • Precipitation: 854.1 litres
  • Ave. Temp.: min 7.41ºC, max 17.3ºC, average 12.04ºC
  • Ave. Temp of the soil: 13.9ºC