Sorry mate,

I don't think straight Viura works at the budget level. It needs expensive oak and best ripe friut, sometimes mixed with malavesia (spelling) to give extra dimension

I've never had a reasonable cheapo Viura except in Spain, and when chilled right down is nice and refreshing, the oak comes thru as it warms in your mouth
In England, Ygay has been a fave, but now quite expensive, and better with food.

Looking at your favourites Ba, Avoid this in future.

Veldarma - never made it on the web - zero info on Google

Viura:
http://winegeeks.com/wines/735

Viura details, also used for Spanish fizz and other non oaked stuff.
http://winegeeks.com/grapes/25

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Duncan

'tis not one that I would have bought. A friend got it at the Thresher clearance and gave it to me to try. Could not find the words to describe it.