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Net weight:
Marqués de Riscal reserves are mainly made from Tempranillo grapes from vineyards planted before the 1970s, located in the best clay-limestone soils of Rioja Alavesa. This variety withstands wood aging and bottle aging well thanks to its good acid balance and fine tannins. The Graciano and Mazuelo varieties, which make up no more than 10% of the blend, provide freshness and lively color.
Varieties: Tempranillo, Graciano and Mazuelo.
Tasting Note: Sight: Wine with a quite covered cherry color. Nose: Balsamic and spicy aroma of great complexity, with notes of ripe black fruits and slightly toasted. Palate: It has a good structure, is tasty, dense and with round and elegant tannins. The finish is long and fresh, with a slight hint of oak wood. Service Temperature and Pairing: Serve between 16º and 18ºC. This wine pairs well with ham, not very aged cheeses, dishes with not very spicy sauces, cooked or stewed legumes, poultry, red meats, grilled meats, and roasts.
Net weight:
Marqués de Riscal reserves are mainly made from Tempranillo grapes from vineyards planted before the 1970s, located in the best clay-limestone soils of Rioja Alavesa. This variety withstands wood aging and bottle aging well thanks to its good acid balance and fine tannins. The Graciano and Mazuelo varieties, which make up no more than 10% of the blend, provide freshness and lively color.
Varieties: Tempranillo, Graciano and Mazuelo.
Tasting Note: Sight: Wine with a quite covered cherry color. Nose: Balsamic and spicy aroma of great complexity, with notes of ripe black fruits and slightly toasted. Palate: It has a good structure, is tasty, dense and with round and elegant tannins. The finish is long and fresh, with a slight hint of oak wood. Service Temperature and Pairing: Serve between 16º and 18ºC. This wine pairs well with ham, not very aged cheeses, dishes with not very spicy sauces, cooked or stewed legumes, poultry, red meats, grilled meats, and roasts.
