Bernabeleva Madrid Navaherreros Blanco 2023

The white draws heavily on the estate’s old-vine Albillo, which brings textured, floral fruit balanced by the freshness from a field blend of Macabeo, Garnacha Blanca and Malvar. 

The grapes are softly pressed and ferment spontaneously in a combination of used oak barrels, large oak vats and stainless steel. Recently, some sandstone tinajas have entered the picture, and this wine always includes a portion of bunches and skin maceration; depending on the year, some parcels go through malolactic conversion. The wine is bottled after nine months on lees. A great value wine: even at this level, Bernabeleva’s wines overflow with personality.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Complex, Mineral-Driven
Grape Varietal: Albillo Real
Tastes Like: Comparable to a Rhône white blend, with apricot, almond, and floral notes.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Madrid, Spain
Terroir: Granite and sandy soils
Aging: 8 months in oak
Serving Temperature: 10-12°C

Bernabeleva is an artisanal winery in Madrid, focusing on sustainable viticulture and creating wines that embody the unique character of the region.

Seafood: Lobster ravioli or garlic prawns.
Poultry: Lemon thyme roast chicken.
Vegetarian: Grilled asparagus with almonds or spinach quiche.
Meat: Pork loin with a mustard glaze.

Manchego: Aged and savoury, complementing the wine's depth.
Idiazabal: Smoky and firm, enhancing the wine's texture.
Goat Cheese: Fresh and tangy, balancing the wine's acidity.
Comté: Nutty and creamy, pairing beautifully with the wine.

Patatas Revolconas (Mashed Potatoes with Smoked Paprika & Crispy Chorizo)

Ingredients:

• 800g potatoes, peeled and chopped
• 150g Spanish chorizo, sliced
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, lightly crushed
• 1 tsp sweet smoked paprika
• Salt and cracked black pepper
• Fresh parsley, chopped

Instructions:

1. Boil the potatoes in salted water until very tender, then drain and roughly mash.
2. Heat the olive oil in a pan and cook the chorizo until crisp, then set aside.
3. Gently sauté the garlic in the same oil until fragrant, then remove the cloves.
4. Stir the smoked paprika into the oil and fold through the mashed potatoes.
5. Spoon the potatoes onto a serving dish and top with the crispy chorizo.
6. Finish with fresh parsley and cracked black pepper before serving.

A traditional dish from the mountains west of Madrid, the smoky paprika and rich chorizo are balanced by this textured white’s freshness and lively acidity, while its subtle weight complements the creamy potatoes beautifully.