Corona was born at the end of the 19th century as a semi-dry white wine. It is only made in exceptional vintages.
The Viura grapes used for this wine come from our own single vineyard, La Salceda. A plot of 2 hectares located in the village of Villalba de Rioja at the foot of the mountains of Gembres in the Sierra de Cantabria. The evening mist is frequent here and remains into the morning hours. These conditions facilitate the formation of the fungus Botrytis Cinerea.
Fresh soils of limestone and clay that maintains the necessary humidity for the growing and ripening of the grapes. During the month of June after fruit set, we carry out the positioning of the grape cluster, and we opt for a sustainable viticulture throughout the cycle. The grapes are protected by anti-bird mesh until the manual harvest takes place in December.
Manual harvest in boxes of 20 kg. The grapes are gently pressed and the wine must is directly transferred to the oak barrels in order to start the fermentation process, at a temperature of 22-24ºC. In the last stage of fermentation, we use cold temperature to filter the wine and stop the fermentation, leaving around 30 g/ of sugar. This results in a wine of great balance between the alcohol acquired, the residual sugar and its own natural acidity from the grape.
The long aging in oak barrels for 6 years contributes to the development of complex aromas, typical for this wine.