The main white grape in Rioja is Viura. This is a variety that demands a little care and attention. If your yields are too high, it will taste of very little.

Grow it in the right vineyards, pick at the right time, and restrict the yields, and you can make a very interesting wines with real character and the ability to improve with age. In France and the rest of Spain, they call Viura Macabeu or Macabeo. The Valserrano Blanco is made mainly from Viura, with small percentages of Chardonnay and Malvasia, a variety with real character that provides body and richness.

It comes from thirty-year-old vines planted in their highest vineyards.

Tasting Note:  Fermented in new French oak casks, this is a medium-bodied wine with lovely smooth peach fruits, a lightly creamy texture, a touch of toasted almonds, all balanced by a fine crisp acidity.

Food Match: If you are feeling adventurous, try this with the famous Basque dish of Hake in Green Sauce – made with loads of parsley, garlic and accompanied by some clams. However, the Valserrano Blanco would go nicely with most white fish dishes.