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  • Country ranking ?

    56
  • Producer ranking ?

    7
  • Decanting time

    1h
  • When to drink

    now-2035

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The Story

Corona was born at the end of the 19th century as a semi-dry white wine. It is only made in exceptional vintages.

The Viura grapes used for this wine come from our own single vineyard, La Salceda. A plot of 2 hectares located in the village of Villalba de Rioja at the foot of the mountains of Gembres in the Sierra de Cantabria. The evening mist is frequent here and remains into the morning hours. These conditions facilitate the formation of...

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Wine Information

The late 2016 vintage was harvested on December 20th.The year had 161 days of vegetative cycle, of excellent quality in CVNE vines, characterized by the absence of rainfall from May to October.  The year began with a warm, dry winter and a rainy early spring. An August with above average temperatures and no rain delayed the vegetative cycle. September arrived with some rain, giving the vines relief and allowing the grapes to ripen well, result...

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Vintage 2016

SPAIN 2016 will be remembered for the piles of grapes thrown to the ground in Rioja. Our most renowned wine region, as well as Navarra and most appellations in Castilla y León, registered very high yields in sharp contrast with Mediterranean wine regions where drought led to below-average production levels. The gloomy picture came from Ribeira Sacra in Galicia where severe hail hit the area of Doade in August and destroyed 400,000 kilos of gra...

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Information

Origin

Haro, Rioja

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Imperial Gran Reserva

Imperial Reserva

Medianas

Monopole

Real de Asúa

Viña Real Crianza

Vina Real Gran Reserva

Inside Information

Corona Gran Reserva is only made in years when the weather permits optimum conditions for over-ripening. Manual harvest in boxes of 20 kg. The grapes are gently pressed and the wine must is directly transferred to the oak barrels in order to start the fermentation process, at a temperature of 22-24ºC. By means of physical procedures such as cold and filtration, we slow down the fermentation process in its last stage in order to leave around 30g/l of residual sugar, obtaining a wine with a great balance between alcohol, residual sugar and the grape's own natural acidity. A long stay of 6 years in 300, 400 and 500l French oak barrels of one to three wines contributes to the development of the complex aromas that characterise this wine.

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