Nekeas White

DO Navarra / Nekeas


 
      


Nature

Meet the faces behind the wine

Nekeas traces its roots back beyond the 17th century, both by name and by the families that own the Nekeas company.

Old documents of great value are preserved - copies of which can be seen in the winery - in which the "day to day" of the vineyard and the wine is recounted since ancient times. The first of them, from 1572, tells us that more than 142,000 liters of wine were produced in Añorbe. In another, from 1601, the first felling (current cadastre) carried out in the municipality of Añorbe, the existing vineyard area in that year is described: 1,653 peonadas, the equivalent of 82 ha.

From 1694 we found another document that authorizes the replanting of a vine that had been uprooted as old, which indicates that the characteristic regulation of vineyards in Europe comes from ancient times.

The borders of the vineyards of Bodegas Nekeas are a must for pilgrims on the Camino de Santiago in the sixth stage of this route. Walkers that have been around for centuries, a few before the wine roots of the wineries in the area were born. This winery awaits the oldest Garnacha vineyards in the area, and with vines of more than 70 years we have wines as special as El Chaparral.


The wine

Attractive mixture of aromas of lemon and tropical fruits (pineapple). Medium-bodied, it provides a sensation of freshness and purity in the mouth with a vibrant finish.

Nature

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Find here the tasting game for this vinazo

Nature

Match your moment

As the winery indicates, a good match would be a rich fried ripe banana, so here we show you how to make this delicious dish to accompany this vinazo:

Ingredients:

2 ripe bananas

Oil for frying

Optional: queso fresco or quesillo if you cannot find queso fresco or quesillo you can use feta cheese if you want a salty cheese or grated cheese such as mozzarella or another that melts well.

Elaboration:

Peel the plantains and cut them, the best way to cut them is to make diagonal cuts, not very thick, they can also be cut into long pieces but sometimes it is easier to cook them when they are not very big.

Heat the oil over medium heat in a skillet, add the bananas when the oil is hot.

Ripe bananas cook very quickly, it is important to turn them so that they do not burn, ideally they are golden brown on both sides.

Serve the bananas hot, if you are adding the feta cheese simply sprinkle it on top of the bananas and voila. If you are using grated cheese then add the grated cheese when they are done but still in the pan, removing it from the heat to avoid burning and let the cheese melt.

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