Tempranillo 1860

Pairs well with ham and mild or medium-strength cheeses, casseroles with not too spicy sauces, pulse stews and hotpots, poultry, red meat, grills and roasts.

During the harvest, the date of which is set by the Riscal technical department, only ripe tempranillo grapes which have received plenty of sunshine are accepted, and these are packed into crates with a maximum capacity of 15 kilos so as to make sure the skins are not broken by handling.

6 months in American-oak, Bordeaux casks used for the second time and 300-litre French-oak casks also used for the second time.

The temperature of fermentation is controlled at a level between 22ºC and 24ºC, with short maceration times and periods of just a week in the vat. Malolactic fermentation takes place in the vat.

Wines of the Herederos de Marqués de Riscal has always been a leading and pioneering company in the wine producing sector. In 1858 it became the first winery in the Rioja to produce wines following the Bordeaux method and in 1972 it was the first winery to promote the Rueda Designation of Origin where it produced its famous Marqués de Riscal white wines. Marqués de Riscal sells its products in over 70 countries and its wines have enjoyed the highest international distinctions as well as numerous awards and mentions in the media.