Vía Edetana white

The Grape 

 

As we mentioned in July’s wine of the month article, the white varieties are still red varieties that have mutated through a process of albinism. The grape used to make this wine is 70% Grenache Blanc and 30% Viognier. Grenache is a variety which is not very widespread in the world and its main location is in Spain, specifically in the areas of Aragon, Cataluña and Rioja. It also crossed the Pyrenees and found a second home in France, specifically in AOC Châteauneuf-du-Pape and Côtes du Rhône. Wines are characterised by a high alcohol content and full body. They have a moderate acidity which does not prevent them from having a great ageing potential if the production per vine is controlled. It is often used in coupage with other varieties, thus if it works well it makes excellent single-variety. It can also be aged in oak barrels. Vionier is a variety from the South of France, in the Rhône and Languedoc regions. It is a long-cycle variety that needs warm climates to express its aromatic potential, which is why it has adapted so well to Terra Alta.

The vineyard

The vineyards are located in Terra Alta, a Spanish appellation located between Tarragona and Aragon. The name Via Edetaria is the name of the Roman road that linked Tortosa with Zaragoza (Cesar Augusta). This was an area inhabited by the Edetanos, an Iberian town which was 3000 years ago who already made wine.

The soils where the white Ganarcha is planted are poor, sandy, a fossil dune from the quaternary era

Viognier is planted on loam-textured soils with clayey underlying material called tapàs.

The vineyards range in age from 40 years old to over 60 years old for the oldest vines.

The process

Cultivation is entirely organic and sustainable. No chemical fungicides and insecticides are used. The energy consumed comes almost entirely from a solar plant located in the winery itself.

The grapes are always harvested by hand, cooled rapidly between 0 and 5 ºC to protect them from oxidation and improve their aromatic potential.   After a second selection cluster by cluster, fermentation begins in steel tanks at a controlled temperature.

Each variety is made separately. After the final blending, half of the wine spends 4 months in 300l oak barrels where it will acquire tertiary aromas and a contribution of structure from the tannins of the wood. The other half is worked on its fine lees to extract the maximum varietal expression.

 

Aromatically & complex: a great wine

Ideal wine to garnish the summer, perfect to start with food. Highly recommended for your pool parties or summer brunches, with elegant and light dishes. It is a very good remedy in hot weather... Its acidity and salty and bitter tip will awaken our appetite and is the perfect prelude before a meal.

It goes well with anything to which we could add lemon or which has a salty sensation. Seafood, white fish, goat's cheese, tabbouleh, summer salads, sushi...

 

 

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Pairing

Options for your shopping list:

Lobster roll, salmon and cheese bagel, crab cakes, chicken fried steak, beef sandwich with cheese and onions, marinated fish and shellfish (Poké), baked cod or monkfish.

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How can you share the experience about this wine

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Aromas

Dominant aromas of fresh stone fruit (apricot - peach)... what can you feel? 

Taste