Winemaking
As far back as 1858, the Marques de Riscal winery became the first in Rioja to produce wines following the Bordeaux method. From Elciego and its surrounding villages in the Rioja region which lies in north-east Spain. 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 casks, 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.
Food recommendation
This wine pairs well with ham, mild cheeses, casseroles which are not too spicy, pulse dishes, poultry, red meat, grilled and roast meat.