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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How does it taste?

Fruit

Toast

Body

Acidity

Sweet

Tasting notes

Look

Wine pale gold.

Smell

Complex and elegant.

Taste

The palate is unctuous, with a background of fine lees, dried fruit and toasted oak notes.

Information

Appellation

Rueda
Grape

Verdejo
Country

Spain
Recommended Pairing

Mushrooms, Legumes, Fish, White meats
Temperatura de servicio

Se recomienda servir entre 10ºC y 12ºC
Ocasiones

Para compartir, Cena improvisada, Plan de terraza
Recommended Glass

Copa de vino blanco
PROMO

No
Tipo de Vino

White
Alérgenos

Contiene Sulfitos
Volumen

SI
Tipo de Producto

Vino

Limousin Verdejo

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Vintage

2024

Size

Bottle 75cl.

€20.90

Te sale a €27.87/l

Description of Limousin Verdejo

Wine made with careful selection of Verdejo from old vines over 40 years pruned in glass. This grape of great adaptability and good acidity, allows optimal fermentation and aging on lees in French oak barrels. The manual harvest is done in boxes of 15 kg. capacity for the subsequent pressing of the whole grape, without destemming. In this way the oxidation of the must is limited to the maximum and all the aromas, color and freshness typical of this variety are preserved. After a slight clarification of the must, the fermentation is carried out in 600 liters French oak barrels of 3 origins: Allier, Nevers and Vosges, followed by an aging on lees that can last about 6 months.

Ideal pairing

White meats
Fish
Legumes
Mushrooms

Making notes Limousin Verdejo

Notas del Viñedo

Making notes

The vintage manual is carried out in boxes of 15 kg. Of capacity for the subsequent pressing of the whole grape, without squeezing, after its passage through a double cluster selection table and whole grains. In this way, the oxidation of the must is limited to the maximum and all aromas, the color and freshness of this variety are preserved. After a slight clarification of the must, the fermentation takes place in 600-liter French oak tones of 3 origins: Allier, Nevers and Vosges, followed by a raising about Lias that can last about 8 months. Batonnage or removed from Weekly Lias during the first 3 months and then depending on the evolution of aging.