Parker om:
Capellania Viura
I tasted again the white 2020 Capellanía, because it had not been released and is coming out now. It was produced with the Viura from the vineyard that gives the wine its name, six hectares planted in 1945 at the highest altitude of the Ygay estate. The grapes were picked the 22nd and 23rd of September, and the juice fermented in concrete without malolactic, then the wine matured in used French oak barrels for 20 months and a further 15 months in concrete, as they are increasing the time in concrete and also want to keep the bottles for a little longer. It's ripe at 14% alcohol, with a low pH of 3.08. The wine has not moved much since I tasted it last year, which speaks about the aging pace and the expected longevity of the wine. It's pale and harmonious, complex and expressive, open and aromatic, with notes of white flowers and fruit. It keeps the poise in a more challenging year. This new era, when they ferment in concrete and age the wine in used barriques and then age it for a long time in concrete, has resulted in a much more elegant white with better integration of the wood; it's more direct and profound, elegant and sophisticated. 35,420 bottles and 1,204 magnums produced. It was bottled in December 2024.
