The grapes are de-stemmed and crushed. Alcoholic fermentation at controlled temperatures starting off at 10ºC to reach 28ºC. Prolonged skin-contact maceration up to 20 days. Malolactic fermentation in stainless-steel tanks. Once this process has finalised, the wines are put into barrels for ageing with racking every six months. TOTAL TIME IN BARREL 12 months in French (60%) and American (40%) oak barrels, split equally between, new barrels and 2, 3, & 4 year-old (maximum) barrels. AGEING IN BOTTLE 1 year minimum before release.

Attractive colour with luminous highlights

Soft spice and refined oak on the nose with a depth of jammy red berry fruits

Luscious and Intense on tasting with pleasant tannins that mingle with fresh and mature fruit. Finishes with delicious, long-lasting flavours

Marqués de Cáceres, Rioja