Winemaking
The Marqués de Riscal Sauvignon is made in the same way as the Rueda Verdejo. After a period of cold maceration, pressing and fining of the juice, the must is left to ferment slowly at a controlled temperature of between 13ºC and 15ºC, so as to protect the primary aromas which are so peculiar to this variety. Once fermentation is complete, the wine remains in contact with its fine lees in order to increase the sensation of volume in the mouth and to improve its capacity for ageing.
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