Marqués de Cáceres Gran Reserva spends 24 to 26 months in French oak
Clusters carefully destemmed. Alcoholic fermentation at controlled temperature.
Extended maceration with the skins up to 30 days, in order to extract color, aromas, and tannic structure.
Malolactic fermentation in new French oak barrels or in stainless steel tanks, depending on the wine batches. Once the malolactic fermentation is completed, all wines are transferred to barrels, with racking every 6 months.
Vineyards
Special selection of old vines from Rioja Alta and Rioja Alavesa, aged between 65 and 85 years.
Very low yields due to the scarce vigor and age of the vines, ranging between 3,000 and 4,500 kg/ha.
Vintage mainly formed by the Tempranillo variety, coming from vineyards planted at various altitudes in Cenicero, Elciego, and Laguardia.
This vintage is complemented with small percentages of Garnacha Tinta and Graciano.
The Garnacha Tinta grape specifically comes from vineyards in Rioja Alta, aiming to achieve finesse and freshness as well as structure.
The Graciano is mostly harvested in Elciego, where we achieve that unique character of delicacy, "grace", liveliness, and color.
Barrel and Refinement
From 24 to 26 months, depending on the origin of the vineyard and the barrel batches.
Barrels of new French oak and second-use oak.
At least 4 years before its commercialization
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