The Winery

Marqués de Riscal

Marqués de Riscal is one of the original Rioja wineries. It has been making classic Riojas since 1858, but it has also been able to adapt to the avant-garde and, above all, to produce wines capable of transcending the passage of time. Today it controls more than 1500 hectares of vineyards in Rioja and owns the largest vineyard in Rueda with more than 200 hectares.

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Tasting notes

Look

Wine greenish yellow.

Smell

Marked Verdejo varietal aroma with medium intensity and hints of fennel, fine herbs, white flowers, pear and peach.

Taste

Oily, cool, very oily and with a long finish and round. Good acidity together with a period of aging on its lees, which will cool over time and preserves all its aromatic complexity.

Information

Ageing

Joven con crianza
Appellation

Rueda
Grape

Verdejo
Making

ECO
Country

Spain
Recommended Pairing

Ham, Cold meats, Baked white fish, Fish rice dishes, Pasta, Chicken, Seafood, White meats
Zones

Castilla y León
Alcohol

13%
VIVINO Points

3,7
Tipo de Vino

Blanco

Finca Montico

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1 review

Vintage

2023

Size

Bottle 75cl.

€16.50

Te sale a €22.00/l

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Description of Finca Montico

Marqués de Riscal Finca Montico is a white wine with the D. O. Rueda produced by the Marqués de Riscal winery. This wine is a monovarietal of the Verdejo grape. This wine is made in the winery that Marqués de Riscal has in Rueda. It is made with Verdejo from the Montico estate, a small area of ??old vineyards. The result, after resting on its lees for about four months, is an unctuous white with good acidity, ideal to accompany any meal.

Ideal pairing

White meats
Seafood
Chicken
Pasta
Fish rice dishes
Baked white fish
Cold meats
Ham

Making notes Finca Montico

Notas del Viñedo

Old vineyard located in the payment of Montico, in the term of wheel, where the soil is waivers and boulders abound.

Making notes

Upon arrival at the winery, the grape is cooled in cameras before performing a double manual selection process, first of the entire clusters and after the whole gravel grains, after its marked. Then the whole grape is pressed slightly and in an inert atmosphere, in order to get a little performance must but with a high quality. Then, the must decant slightly and is sent to ferment only in the presence of their autochthonous yeasts. At the end of the fermentation, and after a first relative, the wine remains in contact with its fine lees for 4 months.