# Finca Rio Negro Gewürztraminer (2016)

- **Producer:** Meraven S.L.
- **Colour:** white
- **Type:** still
- **Grapes:** Gewürztraminer
- **Region:** Castilla-La Mancha, Spain
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €15
- **Contains sulphites:** No
- **When to drink:** Passed
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** guava, rose, pineapple, honeysuckle, lychee, apple, peach, petrol (gasoline)

## About this wine

The Finca Rio Negro Gewürztraminer 2016 is a white wine from Meraven S.L., produced in the V.T. de Castilla appellation within Spain's Castilla-La Mancha region. The wine originates from the Finca Río Negro estate, which holds the prestigious 'Vino de Pago' designation, signifying its exceptional singularity and quality. The vineyards, planted in 2005, are situated on soils characterized by limestone parent rock, clayey topsoil, and stone pebbles. This particular Gewürztraminer is noted for its distinctive aromatic profile and a palate that offers a unique balance of dryness and texture, setting it apart within Spanish white wines.

## Interesting facts

- Finca Río Negro is the only Vino de Pago in Guadalajara.
- Soils are limestone-based with clay and stone pebbles.
- Vineyards were planted in 2005.
- Unique 20-hour cold maceration is employed.

## Food pairing

The wine's aromatic complexity and medium-plus body make it versatile. Its lively acidity can cut through richer dishes, while its subtle sweetness and unctuous texture complement both delicate seafood and more robust flavors. The floral and fruity notes can echo or contrast with ingredients in spicy or fruit-forward dishes.

## Wine making process

The production of Finca Rio Negro Gewürztraminer involves a unique 20-hour cold maceration process, followed by the separation of free-run juice. Fermentation is conducted at a controlled temperature of 16°C to preserve aromatics. Following fermentation, the wine undergoes aging on its lees for 4 months in stainless steel vats. The grapes are harvested in the third week of September. The vineyard soils are characterized by limestone parent rock, clayey topsoil, and stone pebbles, with yields around 6000 kg per hectare.