Buy any 12 bottles and save 10% (excludes sale). Free UK delivery on orders over £250. Tel : 02922 337454

Palacios Vinos de Finca

2019 Nivarius ‘Fermentado En Barrica’, Palacios Vinos de Finca

Rioja, SpainVintage: 2019

Bodegas Nivarius specialises in the production of white wines from cool-climate vineyards in Rioja.

In the glass it has an intensely aromatic blend of stone fruits complemented by subtle vanilla notes from the barrique ageing. Vibrant freshness envelops a creamy texture through to a long, harmonious and fruity finish.

Nivarius, meaning ‘snow-drift’, takes its name from the common sight of the snowy blanket which covers the vineyards in winter.

Notable Awards

92 Pts, Tim Atkin, 2019
91 Pts, James Suckling, 2019
92 Pts, Guía Peñín, 2019

Whats in the bottle

Viura 65%, Maturana Blanca 15%, Garnacha Blanca 10%, Tempranillo Blanco 10%

Single Bottle

£1795

12 Mixed Bottles *

£16.16

Save £1.80

* As part of a mixed case of any 12 bottles

Free UK delivery on orders over £250. Free South Wales delivery on orders over £100

Tel : 02922 337454

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GTIN N/A Categories: , , , Product ID: 9732

Description

Bodegas Nivarius specialises in the production of white wines from cool-climate vineyards in Rioja. The estate vineyard, which covers 11 hectares, is also a heritage- recovery project, which aims to re-establish some of the rarer indigenous white varieties from La Rioja, which have naturally adapted to each terroir. Thus, the Maturana Blanca, a variety that was once practically extinct has become a mainstay, along with old vines of Viura and Grenache Blanc. Nivarius, meaning ‘snow-drift’, takes its name from the common sight of the snowy blanket which covers the vineyards in winter. Based in Nalda, 17 kilometres from Logroño, the vineyards are north facing and are situated at 800 metres above sea level, which naturally produces highly aromatic, fresh fruit. Sustainable agricultural practices combined with minimal intervention in the winery, result in inimitable wines full of natural freshness.

The grapes were gently pressed in a reductive environment; the absence of oxygen reduced the risk of oxidation of aromas. Fermentation took place spontaneously with natural yeasts at low temperatures in 225 litre French oak barrels, of which 25% were new, 25% were second fill, 25% were third fill and 25% were fourth fill. The wine was then aged in the same barrels for six months on the fine lees, with bâtonnage taking place for the first four months to add volume on the palate, with the lees being left to rest for the final two months.

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750ml

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