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Monopole Rioja Blanco Clasico Reserva 2020 - (CVNE)
Vina Real (CVNE)

MONOPOLE RIOJA BLANCO CLASICO RESERVA 2020 - (CVNE)

  Spain / Rioja
€30.10
€25.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

A Unique White Rioja with 94 Points from James Suckling!

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Why do we love it?

When it comes to white Rioja, things are pretty straightforward Monopole Rioja Blanco Clásico Reserva 2020 is one of the region’s most classic and approachable labels. One sip is all it takes to understand why: it bursts with freshness, crisp white and yellow fruit, and a nutty finish that makes it incredibly moreish. Its creamy texture, subtle salinity, and the 94-point ratings from both James Suckling and Tim Atkin MW leave no room for doubt—this wine is the real deal.

CVNE has been producing Monopole in Haro since the early 20th century. The name was officially registered in 1915, making Monopole the oldest white wine brand name in all of Spain! It’s made from Viura grapes grown in Rioja Alta and Alavesa at elevations over 600 meters. The vineyards are dry-farmed using traditional methods, and the poor, limestone-rich soils create ideal conditions for growing high-quality grapes. The region’s unique microclimate shaped by Atlantic and inland winds allows for slow, balanced ripening.

In recent years, Rioja has shifted its focus toward more elegant, fresh white wines, which makes Monopole Rioja Blanco Clásico Reserva 2020 even more special. The grapes are hand-harvested and gently pressed to extract the finest juice. Fermentation takes place in stainless steel tanks, and after that, the wine is transferred to oak barrels of various sizes, where it ages for 8 months some of that time under a layer of flor. That’s how the wine gets its distinctive character and bold gastronomic appeal.

And the best part? The price. For this level of character and quality, it’s simply unbeatable. Give it a try!

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Monopole Rioja Blanco Clásico Reserva 2020 offers rich aromas of green apple, pear, lemon, chamomile, almond, dough, and ripe pineapple.

On the palate, it’s balanced and harmonious, with medium body and lively acidity. The texture is smooth and velvety, with vibrant freshness and a long finish of almond and fresh pineapple that adds finesse and elegance.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13,5%
Origin Rioja, Spain
Variety Viura
Aromas green apple, pear, lemon, chamomile, almond, dough, and ripe pineapple.
Bottle Size 750ml
Barrique 8 months
Serving temperature 10–12°C
Aging 5 years
Closure Cork
Organic No

MONOPOLE RIOJA BLANCO CLASICO RESERVA 2020 - (CVNE)

PAIR IT

Pair it with white fish and seafood like grilled cod, shrimp, or langoustines or even lemon chicken for a perfect match

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

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