ChinChin Organic White Rioja

Navardia

Variety

50% Sauvignon Blanc, 50% Garnacha Blanca

Winemaking

The Sauvignon Blanc variety is picked towards the end of august or the beginning of September and White Grenache, one of the local varieties which best adapts to the south area of the denomination’s dry and hot climate and with a longer vegetative cycle, is harvested at either the end of September or the first days of august. Both are picked at their ripening peak, taking advantage of the coolest time of the day. Must is extracted after cold maceration where the skins are present and then it is placed in stainless steel tanks.

Fermentation temperature is around 11º C, and this way all the naturally fruity aromas present in the grapes are preserved. After alcoholic fermentation, a lengthy fermentation, with the fine lees is carried out.

Tasting Notes

VISUAL: Pale yellow with green flashes.
NASAL: Intense and attractive aroma resembling ripe fruit tropical, pineapple, mango and passion fruit.
TASTE: A very fresh impact followed by a tasty sensation in mouth. It is intense with a slight acidic yet sweet feeling. Elegant in the retro nasal channel, it is very easy to drink due to its nice freshness and natural acidity, typical of Sauvignon Blanc. The White Grenache gives volume and creaminess, as well as a very nice glycerine like sensation.

Navardia & Gastronomy

Ideal to be paired with seafood and vegetables. Crayfish, prawns, clams, squid… go nicely with the fruity acidity given by Sauvignon Blanc, while creamy vegetable pairing (courgettes, aubergines, wild mushrooms) will provide us with perfect dishes well balanced with the glycerine typical of the White Grenache.

Ideal serving temperature 8ºC

Alcohol (% vol.): 13,0º

Navardia White Navardia Blanco

Ad Libitum Maturana

Variety

100% Maturana Blanca, autochthonous minority variety. Rioja Regulatory Council approved the inclusion of this variety in the designation of origin in 2007.

The development of this variety was part of the Research Project for the recovery of grape varieties in the minority native the D. O. Ca.Rioja, carried out in the University of La Rioja and directed by professors Juan Carlos Sancha and Fernando Martínez.

Designation of origin

Rioja Alta, D. O. Ca.Rioja

Soil

Vineyard planted in 1997 at a height of 565 meters above sea level in ancient terraces of the Valley of the Najerilla, with clay-calcareous soils of rolled songs.

Winemaking

After destemming, the grape happens to a small vertical press. Afterwards a static defangement is carried out, performing the fermentation at 18ºC in new French oak barrels of 500 liters during 3 months in the barrel with the lees.

Harvest

Manual harvest in boxes of 17 kg. of these vineyards are obtained 6.000 kg. per hectare.

Climate

Atlantic influence, in one of the coolest areas of Rioja, with cold winters, temperate summers, and soft and long autumn. The large temperature variation between day and night causes a slow maturation, which is very suitable for polyphenol synthesis and aromatic development.

Tasting Notes

Citrus and biscuit notes stand out, with a very well integrated wood in the nose. In the mouth it is very bulky and glyceric, acid and fresh, with abundant structure and enormous persistence.

Ijalba Genolí-Viura

Variety

90% Viura,10% others

Viura is the top white variety of La Rioja. With it we can make a wine of a very intense aroma, with an essence of flowers and fruit, typical of the variety. It has a pale yellow colour which reflects its freshness and final acidity of a wine which is unctuous in the mouth and not easily forgotten. A very natural wine. An experience to remember.

Winemaking

Maceration at low temperature and a gentle cold pneumatic pressing. Racking of the must in narrow concrete tanks lined with epoxy. The wine ferments in stainless steel tanks at a controlled temperature of 15ºC.

Analysis

12,80% alcohol; 80 mg/l total sulfur.

Tasting Note

Vibrant yellow colour, with intense aroma of green apples, citrics and white flowers. A smooth yet vivid freshness in the mouth. Dry White wine. Fresh & acid.

Pairing

Appetizers, fish, carpaccio.

Berarte Barrel Fermented

Variety

Viura

Vineyard

The vineyards are distributed between the Sierra de Cantabria and the Ebro river, mainly in Rioja Alavesa, settled on clay-calcareous soils of rained crops. Pruning is done in a spur pruning. The average age is 40 years and they are at an average altitude of 480.

Organic Viticulture

Spur pruning system. Small plots.

Harvest

Favored by an unusual climate, the exceptional health of the grape and a very staggered harvest, has allowed to reach very satisfactory results. This has contributed decisively to the unusual climatology of September and October, very favorable to maintain the exceptional health that has characterized the grape in this campaign and to be able to selectively harvest the grape, once reached the optimum maturation point in each vineyard.

Winemaking

Short maceration with the skins, approximately 12 hours. Separation of the skins and beginning of alcoholic fermentation in American oak barrels. Malolactic in barrel. Ageing during 4 months in American oak.

Analysis

Alcohol Volume: 13,5 %, Total Acidity: 5,5 g./l., pH: 3,3; Volatile Acidity: 0,40 g./l.; Total SO2: 55 mg./l.

Berarte

Variety

100% Viura. Rioja white wine made with Viura grapes from winery´s own vineyards in Rioja Alavesa, in Villabuena De Álava.

Tasting Note

Bright and clean, soft straw yellow.
On the nose with refreshing aromas.
Fresh and fruity palate with intense flavors of green fruit and a perfectly balanced acidity.
It is a refreshing white Rioja wine and very tasty. Perfect to enjoy at any time.

Service temperature

8-10ºC

Analysis

Alcohol Volume: 12,5 % Total Acidity: 5,18 g./l. pH: 3,81 Volatile Acidity: 0,51 g./l. SO2 Total: 59 mg/l.

Ad Libitum White Tempranillo

Variety

100% Tempranillo Blanco, autochthonous minority variety. The origin of the grape is found in the genetic mutation of a single strain of red Tempranillo found in 1988 in an old vineyard located in Murillo de Río Leza, La Rioja.

The development of this variety was part of the research project for the recovery of native minority vine varieties of the D. O. C.Rioja, held at the University of La Rioja and directed by professors Juan Carlos Sancha and Fernando Martínez. The Rioja Regulatory Council approved the inclusion of this variety in the designation of origin in 2007.

The White Tempranillo variety genetically matches 97% with the red Tempranillo variety. The leaves and The Shape of the grape cluster are identical, so are their sensitivity to diseases and pests. Both varieties have short maturation cycles, allowing them to be cultivated in any Rioja sub-zone, even in areas where maturation is later. White strains of Tempranillo have a medium-high vigor and an average performance of 6,000 kg.de grapes per hectare. Grape clusters are small in size and have a low average weight.

Soil

Vineyard planted in 1997 at a height of 565 meters above sea level in ancient terraces of the Valley of the Najerilla, with clay-calcareous soils of rolled songs. Organic viticulture.

Winemaking

After destemming, the grape happens to a small vertical press. Subsequently, fermentation at 18ºC in stainless steel tanks was carried out by static finish.

Harvest

Manual harvest in 17 kg boxes during the first week of October. From these vineyards are obtained 6.000 kg per hectare.

Climate

With strong Atlantic influence, in one of the coolest areas of Rioja, with cold winters, temperate summers, and soft and long autumn. The large temperature variation between day and night causes slow maturation, which is very suitable for polyphenol synthesis and aromatic development.

Tasting note

Notes of green apple, citrus and pineapple on the nose stand out. In the mouth it is voluminous and glyceric, acidic and fresh, with abundant structure and enormous persistence.

Ad Libitum Tempranillo Blanco