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Vivanco Rioja Blanco 2016

Other White Blends from Rioja, Spain
    13% ABV
    • W&S90
    • WS89
    All Vintages
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    13% ABV

    Winemaker Notes

    Vivanco is pioneering the use of Tempranillo Blanco, a natural mutation of the popular red varietal exclusive to Rioja grown in limited quantities. They have also recently cultivated the rare Maturana Blanca grape, owning 9 of the 15 hectares grown anywhere in the world. Blended also with the native Viura, this white is fresh with crisp aromas of green apple and peach backed by subtle hints of grass. Citrus and tropical fruit flavors flood the palate. Vinified entirely in stainless steel, enjoy this well-balanced wine while young.

    Blend: 50% Viura, 35% Tempranillo Blanco, 15% Maturana Blanca

    Critical Acclaim

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    Vivanco

    Vivanco

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    Vivanco, Rioja, Spain
    Image of winery
    Located in Briones, La Rioja in northern Spain, the Vivanco winery, museum, and foundation is a triumvirate of wine resources built according to the vision of the Vivanco family to “give back to wine what wine has given us.” Third generation Pedro Vivanco is credited with expanding the family business from wine merchant to winery, earning a degree in enology to become one of Spain’s first certified winemakers . Today, he is joined by his sons, with Rafael serving as winemaker and Santiago overseeing the museum and foundation.

    Vivanco is dedicated to producing wines using only native grapes vinified using traditional techniques. Through extensive research and experimentation, Rafael has revived nearly extinct varietals and traditional wines that accurately reflect La Rioja’s history of winemaking.

    Vivanco selects only the top 20-30% of the annual harvest exclusively cultivated by hand from their 440 hectares of estate-owned vineyards for their annual bottlings. Their holdings are located throughout Rioja Alta, thus the soils vary from ferrous clay to marl. Their portfolio of iconic wines, each with a distinct personality that reflects the land, is renowned for quality, boasting a “Top 100? accolade from Wine Spectator.

    The estate is impressive showcasing both the original building and the modern facility. The new, state-of-the-art winery boasts a naturally temperature-controlled underground cellar that houses 3500 barrels. Atop sits the museum, educational center, tasting room, and restaurant frequented by thousands of visitors throughout the year.

    Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

    Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    MTIOPI_VIV_WHT_16_2016 Item# 295071