Skip to content
Wine Details
Victor Urrutia - CEO of CVNE dressed in a casual blue jacket leaning against old wooden cart

Contino Blanco 2017

Rioja
  • 75cl bottle

Golden yellow in colour, clean and bright. This is a supremely elegant, complex white that has enticing floral , citrus and toasted nut aromas. Very good acidity and a delicate mouth feel. Fruity finish with persistent freshness.

Vineyards

With foundations dating from the 16th Century, this 62 hectare estate is located in a bend in the River Ebro. Here, a particular microclimate gives a special character to the wine. In 1973, Contino established the concept of the 'Bordeaux Chateau' in Rioja, creating the first single estate Rioja. The age of the previous three plots that make up the Contino Blanco vary between 40 to 60 years. The White Grenache comes from the calcareous clay San Gregorio Encina plot planted in 1980. The Malvasia comes from the alluvial stony and sandy Las Anchas plot planted 84 years ago.

Vintage

This year marked and unprecedented early completion of the harvest for the entire region of Rioja, but with a very positive balance in terms of quality. Thus, this vintage will be remembered at CVNE for being one of the earliest and shortest harvests to date, since we started picking at the end of August, approximately 20 days earlier than usual and completed harvest by mid-October.

Winemaking

Cold maceration before alcoholic fermentation that takes place at low temperatures in stainless steel small tanks. When little sugar remains, the must is then racked into new 350L and 500L French oak barrels, where the alcoholic fermentation ends. 90% of the oak barrels are new and 10% are used once before. 7% of the wine stays in acacia barrels, 8% in the concrete Nomblot Egg, 80% in oak barrels and 5% in stainless steel tanks. The wine is aged on its lees, removed every two weeks. After an eight-month period of barrel ageing, the wine was placed in bottle.

Enjoy with:

  • Grilled and Roasted White Meats
  • Fish/Shellfish
  • Salads and Picnics
Try with grilled sea bass or sardines