Located 40 miles south of Madrid, the Castilla-La Mancha autonomía lies in the heart of Spain. The majority of wine production relies on the varieties Cencibel—a regional clone of Tempranillo—as well as Airén, a relatively neutral white grape that thrives in this hot and arid region.
Here we have a continental climate, with large changes in temperature between hot and cold months, or even on different days. There are around 300 to 400mm of rain a year in this desert region. The soil mostly consists of dark, red sand clays, with a high amount of calcium in the subsoil. Soil retains moisture well and is an important part of healthy plant growth. Thanks to the high sunshine hours and temperature in this region, wines are typically ripe and higher than average alcohol level.
This Viura (aka Macabeo) gives us a crisp, fresh, aromatic, fruity white wine with clean herbaceous notes. It’s a good alternative to Sauvignon Blanc and Pinot Grigio. I One of the best ways to drink Viura is alongside food. The wine’s medium to higher acidity and subtle bitterness make it work very well as a palate cleanser matching perfectly with with southeast Asian food, fish tacos, chicken, mild cheeses (e.g. Manchego, pecorino, feta), vegetables, tapas.
We worked with lemon chicken souvlakis.
VINO DE LA TIERRE DE CASTILLA – VIVANCO PRENSA REAL