Bernabeleva Vinos de Madrid Navaherreros Blanco 2016

The rebooted whites of Madrid have opened our eyes and palates to one of Spanish wines' best-kept secrets, Albillo. Alongside its Garnachas, Bernabeleva is also gaining distinction for its wildcard whites, which are based on this enigmatic, but seldom seen grape.

Bernabeleva’s Albillo fruit is drawn from the estate's original plantings (around 90 years old) in the Cantocuerdas vineyard, a sandy, granite-rich, highland terroir of this magical mountain country. Navaherreros is blended with 30% Macabeo, which comes from some more recently acquired sites with vine age at around 30 years.

Both varieties were harvested by hand and each saw a short period of skin contact before wild yeast fermentation in a mixture of stainless steel and large French and Austrian oak.

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.

Lobster Ravioli

Ingredients:

• 250g fresh pasta sheets
• 200g lobster meat, chopped
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 1 garlic clove, minced
• 1 cup cream
• Salt and pepper, to taste

Instructions:

1. Mix lobster, ricotta, Parmesan, salt, and pepper in a bowl.
2. Cut pasta sheets into squares and place filling in the centre. Fold and seal edges to make ravioli.
3. Boil ravioli in salted water until they float. Drain and set aside.
4. In a pan, melt butter and sauté garlic. Add cream and simmer until thickened.
5. Toss ravioli in the sauce and serve warm.

Tip: Pair with Bernabeleva Vinos de Madrid Navaherreros Blanco for an indulgent treat.