Winemaking
This wine is made in very limited quantities and only in outstanding years, in which the full character of the vineyards, soil and the variety is expressed, combined very harmoniously into a whole. Since the 1995 harvest, Riscal has handpicked the grapes for this great wine on “table de trie” or sorting tables. Riscal was the first bodega in Spain to introduce this system, setting a landmark in making fine quality red wines. Fermentation takes place at a controlled temperature of 26º C with maceration for no more than 12 days. Malolactic fermentation is in 20,000-litre oak vats and the wine is then aged for 20 months in Bordeaux-style American-oak casks. This is rounded off with a further period of at least one year in the bottle before release for sale.