Cune Barrel Fermented Blanco

Cune Barrel Fermented Blanco is produced by the fifth generation family who founded CVNE. Bright pale yellow colour, good nose, very clean and complex where we find aromas of pear, apple, white currant intertwined with toasted aromas of fine and delicate wood. To the palate it is soft with elegant and fresh acidity.



Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Spain

Store in a cool dry place away from sunlight

Serve chilled

Bottle

100% Recyclable

Importer:
Hatch Mansfield,
New Bank House,
1 Brockenhurst Road,
Ascot,
SL5 9DJ,
UK.

100% Viura

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Suitable for Vegans

CVNE

Bottled by:
C.V.N.E.,
Haro,
España,
R.E. N°44L0.

Spain

Hatch Mansfield,
New Bank House,
1 Brockenhurst Road,
Ascot,
SL5 9DJ,
UK.
www.hatchmansfield.com
www.cvne.com

C.V.N.E, Compañía Vinícola del Norte del España (the Northern Spanish Wine Company), was founded in 1879 in the town of Haro in Rioja by two brothers and today is still controlled by the direct descendants of the founding family. Since its inception, C.V.N.E has been focused on the production and ageing of red, rosé and white wines and now comprises four wineries: Cune, Imperial, Viña Real and Contino.

Hatch Mansfield

Viura

2024

The 545 hectares of vineyards that C.V.N.E owns are distributed between the two sub regions of Rioja Alta and Rioja Alavesa which are known for producing the very best Rioja wines. C.V.N.E has been dedicated to the environment and sustainability - they were the first wine company in Spain to achieve the double Environmental Footprint certification.

Rioja not only produces excellent red wines but also white wines as this superb example of a white Rioja proves. Delicious aromas of apple and pears give freshness with delicate spices from the oak ageing

12.5

9.4

C.V.N.E.

Maria Larrea

The grapes undergo 6 - 8 hours skin contact to achieve better extraction of the aromatic compounds. The grapes are then pressed and the juice transferred to new American oak casks for fermentation for between 15 and 20 days. The young wine remains on its lees which are periodically stirred through the wine so that they hang in suspension.