Alonso & Pedrajo Nauda Rioja Viura 2023
US$9.59
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Product details
| Management number | 253561424 | Release Date | 2026/10/24 | List Price | US$9.59 | Model Number | 253561424 | ||
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Sustainable / Natural / No Added Sulfites
92 points Wine Advocate
The new white 2023 Nauda Viura was produced with nothing other than grapes showcasing their minimal-intervention approach. It has a golden color and notes of yellow fruit and pollen, clearly influenced by the contact with the skins. It fermented in old tinajas in contact with the skins for six months after which it was pressed and bottled. It has contained ripeness and 12.5% alcohol, keeping a pH of 3.35, with a bone-dry, faintly tannic finish. 4,745 bottles produced. It was bottled in July 2024.
White grapes that have been partially crushed. Fermentation occurs slowly and spontaneously. There is no pumping or punching down, no cold control, and no chemicals, allowing for a gradual fermentation. After the alcoholic fermentation is finished, the tank is finished and closed for extended maceration with skins. Skin maceration for 11 months, bleeding of the wine without pressing the skins, resulting in a low yield of only 45%. Prior to bottling, light filtration is performed. Wine with minimal intervention and no additions. 585 Bottles produced from .5 of a hectare.
92 points Wine Advocate
The new white 2023 Nauda Viura was produced with nothing other than grapes showcasing their minimal-intervention approach. It has a golden color and notes of yellow fruit and pollen, clearly influenced by the contact with the skins. It fermented in old tinajas in contact with the skins for six months after which it was pressed and bottled. It has contained ripeness and 12.5% alcohol, keeping a pH of 3.35, with a bone-dry, faintly tannic finish. 4,745 bottles produced. It was bottled in July 2024.
White grapes that have been partially crushed. Fermentation occurs slowly and spontaneously. There is no pumping or punching down, no cold control, and no chemicals, allowing for a gradual fermentation. After the alcoholic fermentation is finished, the tank is finished and closed for extended maceration with skins. Skin maceration for 11 months, bleeding of the wine without pressing the skins, resulting in a low yield of only 45%. Prior to bottling, light filtration is performed. Wine with minimal intervention and no additions. 585 Bottles produced from .5 of a hectare.
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