NEW

ABV 14.5%

This wine has been made from Tempranillo and Graciano grapes from the old vineyards surrounding the Torrea estate, where the Marqués de Riscal winery is currently located. The soil is the classic clay limestone of Rioja Alavesa, which has historically provided the best quality wines. The grapes are picked by hand and placed in small crates; manually selected on sorting tables and are then destemmed and crushed. The must is fermented in in lowcapacity Allier-oak vats at a temperature which does not exceed 25ºC in order to preserve to the maximum all the character of the fruit. Extraction is achieved through gentle pumping over and a short period of skin-maceration so as to maintain the finesse, elegance and freshness necessary to produce a wine which is pleasant and persistent on the palate. After undergoing malolactic fermentation the wine remains in French Allier oak casks for 18 months followed by a short period of ageing in bottle before its release for sale. Different in style to the wines that Marqués de Riscal have traditionally produced, this wine is more modern in character, with more impact of fruit and fewer balsamic properties, a shorter ageing time in barrel, and in French oak, and a shorter period of bottle ageing.On the palate it still has the Riscal style, perhaps with more structure, but still fresh, elegant and easy to drink. There is a very limited extraction of phenolics during fermentation in order to maintain the wine’s finesse. With regard to the dates of the harvest, all efforts are made to avoid too much delay so as to preserve sufficient levels of acidity to give freshness to the wines and improve their evolution in the bottle.

Tasting notes
Cherry red with good depth of colour and few signs of evolution. Intense nose, with hints of dark fruit, spices and slight toasted nuances. Elegant on the palate with good structure, round, long with a fresh, fruity finish.

Grape varieties:
Tempranillo / Graciano

Cask ageing: 18 months in French oak

Food pairing: This wine pairs well with all kinds of meat recipes: grills, roasts, in a mushroom casserole, or with spicy sauces… It is the perfect match for free-range chicken and pullet casserole. It can also be paired with stronger-flavoured fish dishes with lots of flavour and aromas, such as sea bream or cod in tomato and red pepper sauce. It is also ideal to accompany red tuna fish.