The reserves of Marqués de Riscal are made, basically, from grapes from Tempranillo vines planted before the 70s, located in the best calcareous clay soils of the Rioja Alavesa. This variety supports well aging in wood and bottle aging thanks to its good acid balance and its fine tannins. The Graciano and Mazuelo varieties, whose percentage in the mix does not exceed 10%, bring freshness and vividness of color.
The fermentation is carried out at a controlled temperature of 26ºC with a maceration time that does not exceed 12 days. The reserves of Riscal remain approximately two years in American oak barrels, forming a wine that fits within the canons of La Rioja classicism, fresh, fine, elegant and with great aging potential. Before going on the market, it has a minimum refining period in the bottle of one year.