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Rioja Imperial Gran Reserva 2017 - Cvne
Cune (CVNE)

RIOJA IMPERIAL GRAN RESERVA 2017 - CVNE

  Spain / Rioja
€80.50
€67.30
QTY
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Decanter's Spanish Icon with 96 pts and 97pts from Suckling!

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Why do we love it?

Imperial Gran Reserva Rioja 2017 from the historic CVNE winery (Compañía Vinícola del Norte de España) is one of Rioja's most iconic wines and is produced exclusively in exceptional vintages. The 2017 vintage of Imperial Gran Reserva has garnered such an impressive array of accolades, you might just lose count.

Among its most notable distinctions: 97 points from James Suckling, 96 from Decanter—where it was even featured first in the “Spanish Icons” article— 95 from Tim Atkin MW and an outstanding 94 from Robert Parker’s Wine Advocate. These prestigious ratings firmly establish it,  not just as one of Spain’s finest wines, but as a true icon on the global stage. 

Imperial Gran Reserva Rioja 2017 originates from CVNE’s privately owned vineyards in the prestigious Rioja Alta region, situated at an altitude of 550 to 650 meters. These vineyards are cultivated using traditional, dry-farming methods, with no irrigation, allowing the vines to develop deep root systems. The soils are nutrient-poor, with a clay-rich texture and scattered stones—conditions that naturally limit yields and enhance grape concentration. The region’s unique microclimate, influenced by both Atlantic breeze and continental temperatures, ensures a slow, balanced ripening process that preserves freshness and complexity. 

The blend consists of 85% Tempranillo, 10% Graciano, and 5% Mazuelo (Carignan)—a classic Rioja combination that brings structure, elegance, and aromatic depth. Fermentation takes place in small oak vats using indigenous yeasts. The wine is then aged for 24 months in a mix of French and American oak barrels and after that, matured for at least 36 months in the bottle, within CVNE’s historic cellars. The result is a wine that masterfully bridges tradition and modern expertise—a benchmark Rioja of exceptional finesse, depth, and aging potential.  

Imperial Gran Reserva Rioja 2017 by CVNE is more than wine—it's a timeless experience that unfolds with every sip. A true jewel of Spanish winemaking, it rightfully belongs in every serious collector’s cellar.  



COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

On the nose it unfolds a complex and sophisticated aromatic profile, with notes of black fruit, ripe cherries, raspberry jam, cedar, sweet spices, herbs, milk chocolate and sweet tobacco.

On the palate it has medium to full body, refreshing acidity, velvety tannins and dense black fruit coated with vanilla, cocoa, coconut and coffee beans. 

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Rioja, Spain
Variety Tempranillo, Mazuelo, Graciano
Aromas black fruit, ripe cherries, raspberry jam, cedar, sweet spices, herbs, milk chocolate, sweet tobacco
Bottle Size 750ml
Barrique 24 months
Serving temperature 16°- 18°C
Aging 12+ years
Closure Cork
Organic No

RIOJA IMPERIAL GRAN RESERVA 2017 - CVNE

PAIR IT

with grilled red meats, mushroom or truffle dishes, spicy sauces, and aged cheeses like Manchego or Comté. 

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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