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Quintaluna 2018 - Ossian
Ossian

QUINTALUNA 2018 - OSSIAN

  Spain
€23.20
19.90
€19.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

The white star - variety of Spain!

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Why do we love it?

Quintaluna means 5 moons and is related to the phases of the Moon during the stages of cultivation and vinification. Quintaluna 2018 by Ossian Project filled our glasses and something tells us that it will stay there for all 5 phases of the moon. If you haven't tasted Verdejo yet, then you shouldn’t pass on Quintaluna!

Verdejo according to Masters of Wine and Sommeliers is the white variety - star of Spain. At Ossian, they probably knew years ago. Ossian is a project that aims to highlight Verdejo and its potential. Interestingly, for this project only very old vines were chosen (100, 120, and 160 years old) that probably due to the sandy soil, they were not affected by phylloxera (something like Santorini). In 2016, Ossian was bought by the Ruiz Aragoneses family, who also owns the Pago de Carraovejas estate in the neighboring Ribera del Duero. They believe in the project so much, that they work closely with the University of Madrid in the field of geology research. On top of that, they have recruited two leading oenologists, Pierre Millemann from Burgundy and Klaus Peter Keller from Rheinhessen, who are dealing with different wines each.

Quintaluna 2018 is the only wine made from pre-phylloxera vines (60%) and young vines (40%). The wine remains with its fine lees for 9 months and matures in stainless steel tanks, oak barrels, and foudres. This contributes to the creation of a wine with impressive texture and complexity, which makes it simply irresistible.

Seafood found their cosmopolitan pairing, Quintaluna 2018 Ossian.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has a moderate lemon color with golden hues and subtle aromas of citron, bitter orange, peach, lime, and kumquat accompanied by hints of lemon blossom, minerality, dough, toast and unripe pineapple. Impressive structure on the palate, with medium body, dense concentration, and crisp acidity.
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14%
Origin Rueda, Spain
Variety Verdejo
Aromas citron, bitter orange, apricot, lime, kumquat, lemon blossom, minerality, unripe pineapple
Bottle Size 750ml
Barrique -
Serving temperature 9ºC
Aging 5 years
Closure Cork
Organic No

QUINTALUNA 2018 - OSSIAN

PAIR IT

with a roasted goat, grilled grouper, linguine with tuna and lemon sauce, or steamed mussels in white wine.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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