The Winery

Marqués de Murrieta

The origin of the Marqués de Murrieta winery is linked to the origin of Rioja wine. Its founder, the Marqués de Murrieta, brought Bordeaux winemaking techniques to Spain, made his first wine in 1852 in Logroño and settled in Finca Ygay. Located in the heart of Rioja, this estate is home to the Ygay Castle, the headquarters of the Marqués de Murrieta winery, surrounded by 300 hectares of surrounding vineyards.

A palpable demonstration of the elegance, balance and regularity that characterise the Marqués de Murrieta winery and its surrounding vineyards located in La Finca The wines of Marqués de Murrieta show a balanced ageing in new and semi-new American oak barrels and bottle ageing. The result is elegant wines that combine complexity and finesse and combine the best attributes of the Rioja identity with modern touches.

GO TO WINERY PAGE

Tasting notes

Look

Dark cherry red.

Smell

Ripe fruit, sweet spices and toasted notes.

Taste

OK, fine bitter and spicy.

Information

Ageing

Reserva
Appellation

Rioja
Grape

Mazuelo, Graciano, Cabernet Sauvignon, Tempranillo
Country

Spain
Zones

La Rioja
Alcohol

14%
VIVINO Points

4,3
Tipo de Vino

Tinto

Dalmau

Add to wishlist

Out-of-Stock

€201.80

Te sale a €269.07/l

Notify me when available

Ask About This Product

Description of Dalmau

The most rebellious of Marqués de Murrieta. Its incomparable qualities have accompanied It in Its evolution, in the search for Its identity. His non-conformist spirit and personal character are reflected both in the wine and in its impressive label, signed by Vicente Dalmau Cebrián-Sagarriga himself, President of the Marqués de Murrieta. A rigorous selection of its grapes, followed by a meticulous extraction and aging for a year and a half in new French oak barrels, gives it a harmonious and intense character. An elegant and out of the ordinary wine that impresses extraordinarily in every way.

Making notes Dalmau

Notas del Viñedo

Dalmau comes from payment Canas, a centennial vineyard in the middle-high part of our YGay farm, at 465 meters above sea level. Its clay-calcareous soil enjoys a great presence of rolled edges on a surface by favoring the optimum maturation of its grapes. At the end of the reverie we made a cluster clarifying, limiting the production to no more than one kilo per plant and selecting bunches of grain often of great concentration.

Making notes

Fermentation of each variety separately at controlled temperature for 11 days. The Tempranillo ferments in small stainless steel tanks and the Graciano and the Sauvignon Cabernet in a small oak tino. We practice come back and Delestage.