Bernabeleva Vinos de Madrid Navaherreros Blanco 2021

Bernabeleva Vinos de Madrid Navaherreros Blanco is crafted in the high-altitude subregion of San Martín de Valdeiglesias, this organic white blends old-vine Albillo Real (from 90-year-old vines in the sandy, granite-rich Cantocuerdas vineyard) with Viura from younger plots. Wild yeast fermentation in stainless steel, concrete, and large oak vats preserves the wine’s purity, while ageing in 500L barrels and a 2,000L foudre adds gentle texture and depth.

Aromas of ripe pear, apricot, and wild herbs lead to a silky, mineral-driven palate, lifted by fresh acidity and layered with floral and savoury notes. This is a white of real presence - elegant, expressive, and a true reflection of its mountain terroir.

*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.