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Wine Description
The Story
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.
Wine Information
The meteorology at the time said it was a very good year. The vegetative cycle lasted 220 days, which is a good start, the rain wasn’t lacking: 476L. Summer with rain is another lucky characteristic of the climate for big wines and the results was strong graduation and cherry fragrance, well balanced and intense color, sometimes when you move the glass you will see a typical red-ruby tone and a soft sensation in mouth, a little bit acid, with a pleasant final of toasted character under and above the tongue. The sensation of tannin, although weak, covers all the area. At the end, as the fruit of the care of the vid and an earth particularly able for strong and soft wines, the vintage of 1942 appeared. This is the philosophy of the quality: effort in the conjunction of the soil, climate and vine. Season also marked with the smell of oak as a consequence of saws, brushes and chisels restoring “cones” of fermentation in the ancient warehouse.
Raising time in barrel : 44months