Marqués de Riscal Reserva wines are basically made from grapes from tempranillo vines planted before de 70’s, grown in the best clay-limestone soils of the Rioja Alavesa. This variety withstands oak- and bottle ageing well thanks to its good balance of acidity and fine tannin. The Graciano and Mazuelo varieties, whose presence in the blend does not exceed 10%, provide crispness and a lively colour. Fermentation takes place at a controlled temperature of 26ºC and the maceration time is never more than 12 days.
Riscal reservas spend around two years in American Oak barrels, producing a wine which corresponds to the classic Rioja style: fresh, fine, elegant and very suitable for laying down for many years. Before release for sale it spends a minimum of one year rounding off in the bottle; time enough to show how much complexity tempranillo is able to achieve.
Grape composition: Tempranillo 40%, Cabernet Sauvignon 40%, Graciano 10%, Mazuelo 10%
Excellent vintage in Rioja. The wine remaining in our cellar from that vintage is in perfect condition and still has long ageing potential – certainly 10 to 15 years. Nevertheless, you must take into account the fact that the bottles we keep in our cellars are in an ideal situation, wich is no doubt different from the conditions in which the bottle acquired by Mr. Dillon has been preserved. Variations in temperatura and humidity, journeys and movement, etc. cut back the ageing potential to a great extent.