Bodegas Vinicola Real was founded in 1989 by Miguel Ángel Rodríguez in Albelda de Iregua, a town with a remarkable history, whose roots go back beyond the medieval era.
Vinícola Real was built near the chapel of Santa Catalina, the only part that remains of the Monastery of San Martín de Albelda founded in the year 924 AD, the Monastery was destroyed due to the detachment of the Salagona rock in 1683.
Vinícola Real was born with the vocation of being a small production winery specializing in high quality wines and "vinos de pago". The idea is to produce "great wines" from a single terroir, with a differentiated method of production and aging, and with a strong personality (the new style of La Rioja).
The name "200 Monges" is a tribute to the disappeared monastery of San Martín de Albeda located in La Rioja and to all those monks who dedicated themselves to safeguarding culture.
More than a quarter of a century has had to pass since the first red wine, 200 Monges Gran Reserva 1994, came to light before VInicola Real dared to put our first white Gran Reserva on the market.
The White Wine 200 Monges Gran Reserva is made 100% with Viura grapes from the D.O. La Rioja, this grape variety is a treasure due to its fantastic condition and aging potential, you just have to let time pass so that it can express all its greatness in terms of flavour and smell structures.
This lovely grape is born in the vineyards of Alto Najerillo, at an altitude of more than 600 meters, adapting perfectly to the highlands, between two plots some 50 km away and two different valleys. It is the first mono varietal wine with this variety produced by the brand giving the wine it's unique character and is admirable for its freshness.
They wanted to do it with the 2008 vintage because it was the first one that was produced as a mono varietal from our native Viura variety.
To do this, they used two plots that are about 50 km apart and two different valleys: the Najerilla valley (Badarán El Charco plot) and the Iregua valley (Albelda de Iregua, La Rad plot).
The best grapes from both goblet vineyards were selected to make this great reserve. It remained for 3 days, squeezed without pressing, in contact with the skins, performing a pellicular maceration. Later the fermentation with yeasts begins indigenously and a two-year aging period in 225-litre barrels before being deposited and bottled.
For this wine, 1,500 bottles of 750ml were produced.
