Bernabeleva Vinos de Madrid Navaherreros Blanco 2021

Bernabeleva Navaherreros Blanco is the estate white, blending 70% Albillo with 30% Macabeo from the granite country west of Madrid.

The Albillo comes from the estate's original plantings, around ninety years old, in the Cantocuerdas vineyard, a sandy, granite-rich site high in the Sierra de Gredos; the Macabeo, known locally as Viura, is drawn from more recently acquired parcels of roughly thirty-year-old vines. The estate farms organically. Both varieties are hand-harvested and each is given a measure of skin contact before wild-yeast fermentation in a mixture of stainless steel and large French and Austrian oak. That combination gives a wine with more intensity and grip than the price would suggest, silky in texture and savoury rather than fruity in emphasis.

Drink now and over the next four or five years. Serve at 10-12°C with grilled fish, roast chicken or a herb-heavy salad.

*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: Medium-bodied, Silky, Complex
Grape Varietals: 70% Albillo Real, 30% Viura (Macabeo)
Tastes Like: Comparable to a fuller-bodied white like a Chardonnay, with ripe stone fruits, wild herbs, and a salty minerality, balanced by good acidity.
Alcohol Percentage: ~13% (approx.)
Closure: Cork
Size: 750mL
Appellation: Vinos de Madrid
Region: San Martín de Valdeiglesias, Vinos de Madrid, Spain
Terroir: Sandy, granite-rich, highland terroir from the Cantocuerdas vineyard and other recently acquired sites.

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.

Arroz con Pollo (Chicken with Rice)

Ingredients:

• 4 chicken thighs (skin-on, bone-in)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 tomato, chopped
• 1 cup rice
• 2 cups chicken stock
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Brown chicken thighs on all sides, about 8 minutes. Remove and set aside.
2. In the same pan, sauté onion, garlic, and bell pepper for 5 minutes. Add tomato and cook for another 3 minutes.
3. Stir in rice and cook for 1 minute. Add chicken stock, salt, and pepper. Return chicken to the pan.
4. Cover and simmer on low for 20–25 minutes, or until rice is tender and chicken is cooked through.
5. Garnish with fresh parsley and serve alongside a glass of Bernabeleva Vinos de Madrid Navaherreros Blanco for a perfect pairing.