Marqués De Riscal Branco

Description

**Marqués de Riscal – CHARACTERISTICS** 100 % of Verdelho grapes sourced from bush‑grown vines over 40 years old on the highest terraces of the La Seca area and from ungrafted vines in the Segovia region. Fifty per cent of the vineyards are already being cultivated using organic production methods. The high adaptability and excellent acidity of this grape allow an ideal fermentation and aging on the lees in French oak barrels. Harvest is done by hand, picking 15‑kg baskets and then pressing the whole fruit without crushing. The grapes then pass through a two‑stage sorting table to select clusters and whole berries. This process keeps the must oxidation to a minimum, preserving all the aromas, colour, and freshness typical of the variety. After a brief filtration of the must, fermentation takes place in 600‑litre French oak vats sourced from three origins: Allier, Nevers, and Vosges, followed by a lees‑age period of about six months. Weekly bâtonnage or stirring of the lees is performed during the first three months and then adjusted to the evolution of the ageing process. **VINTAGE** From October to March, around 200 l m⁻² were harvested, with particularly low precipitation in January and February and high rainfall during March (60 l m⁻²). In terms of temperature, the number of frost days during dormancy was slightly above the annual average, while the minimum temperatures recorded in the first week of April did not affect the vines. Once the vegetative cycle began, May, June, and July were very dry, and only two rainfall events were recorded in August (one occurring while the harvest was already underway), which was positive for yield and proper ripening. From May to August, the monthly average temperatures were above normal, with several heat waves reaching maximum temperatures around 40 °C. These weather conditions allowed the harvest to start ten days earlier and ensured the grapes’ health throughout the cycle and at the time they entered the cellar. **Total Acidity** 5.75 g l⁻¹ pH 3.20 Sugar < 2 g l⁻¹ **AGING** Fermentation and lees ageing for six months in 600‑litre French oak vats. **Allergen Information** Contains sulfites. **SKU**: 104716

Food pairing

Fish, poultry, vegetables