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Hacienda El Ternero's estate dates to 1077 and sits at 650m in the foothills of the Obarenes mountains.
The white Viura is fermented and aged four months in French oak barrels to develop depth and structure.
Grapes are macerated on skins, then fermented at controlled temperatures in French oak; bottled with minimal filtration.
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Description
Hacienda El Ternero, established in 1077 as part of a medieval monastery, is today an independent estate renowned for combining tradition with modernity in the heart of Rioja Alta. Situated at 650 metres on the northern slopes of the Obarenes mountains, its vineyards benefit from a cool, Atlantic-influenced climate. The Barrel Fermented Blanco is crafted entirely from Viura grapes grown on the estate's stony, iron-rich soils. Grapes are hand-picked, given a short period of skin contact, then fermented in French oak barrels, where the wine remains on its lees with regular bâtonnage for four months. This process builds a creamy, layered texture and adds subtle notes of toast and hazelnut. Aromas of ripe pear, white peach and citrus blossom mingle with hints of spice. The palate is medium-bodied, vibrant and harmonious, balancing richness with lively acidity and a distinct mineral finish. This sophisticated Rioja Blanco is versatile at the table, pairing seamlessly with seafood, white meats or creamy risottos, and is a testament to the estate's ongoing legacy in Spanish viticulture.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Fish
Poultry
Shellfish
Description
Hacienda El Ternero, established in 1077 as part of a medieval monastery, is today an independent estate renowned for combining tradition with modernity in the heart of Rioja Alta. Situated at 650 metres on the northern slopes of the Obarenes mountains, its vineyards benefit from a cool, Atlantic-influenced climate. The Barrel Fermented Blanco is crafted entirely from Viura grapes grown on the estate's stony, iron-rich soils. Grapes are hand-picked, given a short period of skin contact, then fermented in French oak barrels, where the wine remains on its lees with regular bâtonnage for four months. This process builds a creamy, layered texture and adds subtle notes of toast and hazelnut. Aromas of ripe pear, white peach and citrus blossom mingle with hints of spice. The palate is medium-bodied, vibrant and harmonious, balancing richness with lively acidity and a distinct mineral finish. This sophisticated Rioja Blanco is versatile at the table, pairing seamlessly with seafood, white meats or creamy risottos, and is a testament to the estate's ongoing legacy in Spanish viticulture.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Fish
Poultry
Shellfish
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Cheese
Fish
Poultry
Shellfish