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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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Nota de CataTasting notes

Look

With a nice yellow-green

Smell

Aromas of white fruit (pear, apple) and citrus (grapefruit). subtle herbaceous and floral notes are also perceived.

Taste

The palate is very fresh, very integrated acidity, body and volume enhanced by the work done on the lees. Final long envelope, aromatic and persistent.

Información TécnicaInformation

  • Appellation
    País Vasco
  • Recommended Pairing
    Cheeses, Seafood, Fish, Meats, White meats
  • Alcohol
    12,3%
  • VIVINO Points
    3,5
  • Tipo de Vino
    Blanco
Wine Marqués de Riscal Txakoli Marqués de Riscal
Wine Marqués de Riscal Txakoli Marqués de Riscal

Txakoli Marqués de Riscal

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Descripción de Txakoli Marqués de RiscalDescription of Txakoli Marqués de Riscal

 

Marqués de Riscal is a txakoli that is elaborated from Hondarrabi Zuri grape, cultivated in the Upaingoa estate of the Guipuzcoan municipality of Oñati. The estate is located in the valley of Oñati, at the foot of the Aloña mountain, in Alto Deba, 60 km from sea and 250 m above sea level. This Txakoli expresses character of the area with a temperate Atlantic climate.

Recomendamos maridarlo conIdeal pairing

  • White meats
    White meats
  • Meats
    Meats
  • Fish
    Fish
  • Seafood
    Seafood
  • Cheeses
    Cheeses

Elaboración Txakoli Marqués de RiscalMaking notes Txakoli Marqués de Riscal

Notas del Viñedo

To make this Txakoli, the best plot of Hondarrabi Zuri of the farm planted in 2007 and cultivated by the Epraine System was selected. The farm is located in the Oñati Valley, at the foot of Mount Aloña, in the region of Alto Deba 60 km from the sea and 250 m altitude.

Making notes

The squeezed vintage was pressed gently and a cold static mismante was performed at 8th to 10 ° C. Slow fermentation at temperature controlled between 17º- 19º C.

Climatología

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