Straw yellow with golden tones.
The nose is slightly floral and notes of ripe fruit stand out (compote with peach and apricot jam)
In the mouth it is smooth and unctuous, sweet and fruity, sweet with acidity and a persistent finish.
Appetizers, fish, seafood, cold dishes, foie-gras, cheeses. We can also enjoy them with a dessert with caramelized sweet fruits.
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Bodegas Franco-Españolas was born in 1890 as the union between France and Spain at a peak in Rioja, when the French came to the region trying to replace their vineyards devastated by phylloxera disease. It was the origin of the "fine Rioja wines".
All this led Frederick Anglade Saurat, a native of Bordeaux, to found Franco-Spanish wineries in 1890. The first harvest, a year later, results in the winery's icon wines: Diamante and Estilo Burgundy . This was renamed Rioja Bordón in the 50s, and in 2017 it was redesigned as Bordón.
Its privileged location, on the banks of the Ebro river, has made Bodegas Franco-Españolas witness to the history of Logroño. In the hands of the Eguizábal Family since 1984, it is currently immersed in new projects and is a benchmark among the offer of leisure and culture of La Rioja with its various wine tourism proposals.
The grape clusters are received in a stainless steel hopper to be later destemmed ( separation of berries and brooms ) and then their berries are ground. Contact with the grape skin, pulp, seeds and must occurs in stainless steel tanks for approximately 14 hours at an average temperature of 10ºC. After this time, the must is separated from the solid parts and fermented separately at a temperature average of 16º C. After part of the fermentation, it is paralyzed by cold systems in order to maintain the natural sugars that give this wine one of its special characteristics.
Varieties: 90% Viura and 10% Malvasía.