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.

Nota de CataTasting notes


pale yellow with greenish.


Very complex nose with notes of fresh grass, a mineral background that gives personality and plenty of fresh fruit such as citrus, pineapple or melon.


On the palate fresh and aromatic leaves a feeling of clean, lingering finish.

Información TécnicaInformation

  • Appellation
  • Grape
    Sauvignon Blanc
  • Country
  • Recommended Pairing
    Pasta, Seafood, Appetizers
  • Zones
    Castilla y León
  • Alcohol
  • VIVINO Points
  • Tipo de Vino

Marques de Riscal Sauvignon Blanc

1 review
  • 2023
  • Bottle 75cl.
Te sale a €15.93/l

Descripción de Marques de Riscal Sauvignon BlancDescription of Marques de Riscal Sauvignon Blanc

  French variety Sauvignon Blanc, with which Marqués de Riscal elaborates this monovarietal, has its origin in the region of the Loire. It was introduced by Marqués de Riscal in Rueda in 1974 and nowadays the winery has 70 hectares of vineyards in property with an average age of more than 25 years. It is currently one of the varieties authorised by the Rueda Denominación de Origen thanks to its great adaptability to environment and its capacity to produce white wines of great aromatic intensity, good acid balance and minerality. Marqués de Riscal Sauvignon follows the same winemaking process as the Rueda Verdejo.

Recomendamos maridarlo conIdeal pairing

  • Appetizers
  • Seafood
  • Pasta

Elaboración Marques de Riscal Sauvignon BlancMaking notes Marques de Riscal Sauvignon Blanc

Notas del Viñedo

Making notes

The Marquis of Riscal Sauvignon follows the same process of elaboration that Verdejo. After a cold maceration period and after the extraction and clarification of the must, the slow fermentation is carried out at a controlled temperature between 13 ° C and 15 ° C, to protect the primary aromas so peculiar from this variety. Once the fermentation is finished, the wine remains in contact with its fine lees, with the intention of increasing the sensation of volume in the mouth and improve its capacity for aging.


Opiniones reales de clientes


My Account

Create a free account to use wishlists.

Sign in