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Blanco De Parcela 2021 Fuente De Las Hontanillas - Bodega Aalto
Bodega Aalto

BLANCO DE PARCELA 2021 FUENTE DE LAS HONTANILLAS - BODEGA AALTO

  Spain / Ribera del Duero
€86.00
€75.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

Not just reds—Ribera’s white scores 94 from Atkin, 90 from Parker!

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Why do we love it?

Blanco de Parcela 2021 Fuente de las Hontanillas from Bodega Aalto is living proof that Ribera del Duero’s terroir isn’t just for bold reds—it can also produce truly impressive whites. With 94 points from Tim Atkin MW and 90 points from Robert Parker, this wine stands out for its concentration, structure, and quality, inviting you to experience a different side of Ribera.

Founded in 1999, Bodega Aalto set out to craft high-quality wines that express the unique character of different vineyard parcels. The project was launched by Mariano García Fernández (formerly winemaker of the legendary Vega Sicilia) and Javier Zaccagnini, blending tradition with innovation to create wines of balance and complexity. Initially operating out of rented facilities in Roa, the winery moved in 2005 to its own estate in Quintanilla de Arriba.

Blanco de Parcela 2021 Fuente de las Hontanillas from Bodega Aalto is Mariano’s first white wine in Ribera, made from carefully selected Verdejo grapes grown at over 850 meters elevation, with a small percentage of Godello and Albillo added for aromatic complexity and depth. Fermentation takes place at low temperatures to preserve freshness, followed by 12 months of aging in French oak barrels, which adds balance, complexity, and character.

The result is a white wine with intense aromatics, depth, and length, perfect for those who love full-bodied whites with personality.

 

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

On the nose, it bursts with ripe fruit aromas—lemon, pear, and apple—layered with orange zest, wildflower honey, hazelnut, and a subtle hint of wet stone that adds depth and complexity.

On the palate, it’s crisp and full-bodied, with flavors of pear, apple, lemon, lime, grapefruit, and orange, accented by delicate notes of nutmeg and honey. A touch of elegant minerality and a saline finish round out the experience beautifully.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 12,5%
Origin Ribera del Duero, Spain
Variety Verdejo, Godello, Albillo
Aromas lemon, pear, apple, orange zest, wildflower honey, hazelnut, wet stone
Bottle Size 750 ml
Barrique 12 months
Serving temperature 9-12°C
Aging 5-10 years
Closure Cork
Organic No

BLANCO DE PARCELA 2021 FUENTE DE LAS HONTANILLAS - BODEGA AALTO

PAIR IT

Pair it with seafood risotto, dishes with white sauces, or turkey roulade with bacon and chestnuts.

Zucchini pie with Kalathaki of Limnos cheese

  • 1 pack of phyllo pastry
  • 1200 g zucchinis
  • 400 gr of Limnos Kalathaki cheese
  • 1 onion, chopped
  • 4 leeks, chopped
  • 1 small bunch of dill
  • 3 large eggs
  • 80 ml. olive oil
  • 1 ½ tsps. of cumin
  • 1 tsp. of sugar
  • Fresh pepper
  • Salt
  • Sesame

Let the phyllo pastry in its packaging, for 2 hours, outside the refrigerator, to defrost well. Pass the zucchinis from the coarse part of the grater and place them in a strainer. Salt them and press them gently to drain the fluids. Allow them to stand for 30-40 minutes to remove all excess moisture.

In a deep pan or a pot, pour half of the olive oil and start sautéing the chopped onion and leeks for 2-3 minutes. Add the zucchinis and continue sauté for 5 minutes until the mixture is dry.

Then chop the dill and add to the pan cumin, sugar, pepper, some salt and the dill. Remove from the heat and allow the mixture to cool slightly. Preheat the oven to 180 ° C. In a bowl, crumble kalathaki cheese, add the eggs and stir the mixture well.

Brush a medium sized pan with some olive oil, spread half the phyllo pastry, brushing each one with some olive oil. Apply the filling and close with the remaining phyllo pastry, brushing again each one with olive oil. Close the pie well and cut the excess pieces with a sharp knife.

Add 2 tablespoons of water to the remaining olive oil, mix well and smear the surface of the pie. Sprinkle some sesame, and bake at 180 ° C for about 50 minutes.

 

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