Capellania is made from viura grapes, a white variety obtained from Capellania vineyard, a 6 hectares plot located at the highest altitude of the Ygay Estate. Thanks to this altitude, the great quality of its calcareous soils and the low yields obtained from the 70 years old vines, this variety reaches its maximum potential.
Every single step in the winemaking of Capellanía is aimed to reach the maximum expression of the variety: manual harvest, sorting table, low temperature fermentation… Its balanced ageing in French barrels provides the wine precision and makes Capellanía an incredible gastronomic wine.
Capellanía single-vineyard. Planted in 1945, its soil is mainly calcareous-clay located on a plateau at an altitude of 485 metres, the highest point of the Ygay Estate, our 300-hectare estate in Rioja Alta.
October 3-4, 2018.
Grapes are de-stemmed and after passing through the sorting table, they are carefully crushed. After a short skin contact they are gently pressed in a vertical press to favor the extraction of all the aromatic potential. The juice was then settled and fermented for 35 days in a 9,400-litre concrete vat at 10°C.
The wine is aged for 22 months in 225-litre new Allier French oak barrels and 7 months in concrete vats.
Caramelised eel with buttercream, acid apple and foie layers. Steamed and roasted red bream, its collagen, red shrimp royal and roasted leek. Grilled-roasted scallop with egg flower, smoked potato and white truffle. Triple cooked Poularde de Bresse roll with chestnuts and Kumquat tangerine.
Grape variety: 100% viura.
Alcohol level: 14% vol.
Bottling date: July 6, 2022
Number of bottles: 21,836 (75 cl) and 688 (1.5 l).
Serving suggestions: Recommended service temperature: 13⁰C (55⁰F).
TIM ATKIN (UK): 95 points.
EL PAÍS (SPA): 95 points.
A really expressive nose with a strong character; white fruit, fine pastry, fennel, laurel and cedar aromas are harmoniously assembled. With nerve and well-structured in the palate; refined and lingering, great depth and lasting finish. It shows excellent potential.
“The use of concrete in the fermentation process has taken Capellanía to a new dimension; longer, more complex and polished”, María Vargas, technical Director.