Limousin Branco

Description

Marqués de Riscal CHARACTERISTICS 100% Verdelho grapes from bush vines over 40 years old, grown on the highest terraces of the La Seca region and from ungrafted vineyards in the Segovia area. 50% of the vineyards are already farmed under organic production. The high adaptability and excellent acidity of this grape allow for an ideal fermentation and ageing on the lees in French oak barrels. The harvest is carried out by hand into 15-kilogram crates, followed by whole-bunch pressing without crushing, after passing through a two-stage sorting table to select the bunches and whole berries. In this way, oxidation of the must is kept to a minimum and all the aromas, colour and freshness typical of this variety are preserved. After a light filtration of the must, fermentation takes place in 600-litre French oak vats from three origins: Allier, Nevers and Vosges, followed by a period of ageing on the lees that can last around 6 months. Weekly bâtonnage, or stirring of the lees, is carried out during the first 3 months, and thereafter according to the progress of the ageing process. VINTAGE From October to March, around 200 l/m² of rainfall was recorded, with particularly low precipitation in January and February and high precipitation during March (60 l/m²). As for temperatures, the number of frost days during the dormant period was slightly higher than in an average year, with notable minimum temperatures recorded in the first week of April, which did not affect the vines. Once the growing cycle began, May, June and July were very dry, and August saw only two rainfall events (one of them while the harvest was already underway), which was favourable for yield and the correct ripening of the grapes. From May to August, monthly average temperatures were above normal, with several heatwaves reaching maximum temperatures of around 40ºC. These weather conditions meant that the harvest began ten days earlier and that the health of the grapes throughout the cycle and upon arrival at the winery was ideal. Total Acidity 5.75 g/l pH 3.20 Sugar <2 g/l AGEING Fermentation and ageing on the lees for 6 months in 600-litre French oak vats Allergen information Contains sulphites. SKU: 104716

Vintage

2021

Food pairing

Fish, poultry, vegetables