This wine has been made with grapes of the Tempranillo and Graciano varieties, from the old vineyard that surrounds the Torrea Estate, where the facilities of the Marques de Riscal winery are currently located. The land is the classic clay-calcareous soil of Rioja Alavesa that has historically provided the best qualitative results. The harvest done by hand and in boxes of small capacity, passes through the selection tables, before proceeding to destemming and crushing. Then, the fermentation takes place in small Allier wood vats, at a temperature not exceeding 25ºC, with the intention of preserving the fruity characters to the maximum. The extraction is carried out with gentle overruns and a short maceration, with the aim of maintaining the finesse, elegance and freshness necessary to have a pleasant and persistent palate. After carrying out the malolactic fermentation, the wine remains in Allier French oak barrels for 18 months, and after a short refining period in the bottle, the wine goes on the market. It is a different style to the wines that Marqués de Riscal had been making traditionally.
With a more modern profile, a more fruity and less balsamic character, with a shorter aging and in French oak, and a shorter period of aging in the bottle. In the mouth, it maintains Riscal’s style, perhaps with a greater structure, but it is still fresh, elegant and easy to drink. The extractions of the phenolic compounds during fermentation are still done in a very limited way in order to maintain the fineness of the wines. With regard to the dates of harvest, they try not to delay too much in order to preserve enough acidity to cool the wines and improve their aging in the bottle.